If you are on the hunt for a dish that bursts with flavor and brings warmth to the table, then the Honey Butter Blackened Scallops with Herby Polenta Recipe is an absolute must-try. This dish combines the sweet, buttery notes of honey and butter with the bold, spicy kick of blackened seasoning, beautifully complementing the succulent sea scallops. Paired with creamy, herb-infused polenta, it creates a balanced and comforting meal that feels both indulgent and wholesome. The combination of textures and flavors turns every bite into a celebration, perfect for impressing guests or treating yourself to something truly special.
Ingredients You’ll Need
Crafting this delightful Honey Butter Blackened Scallops with Herby Polenta Recipe relies on a handful of simple yet essential ingredients. Each component plays a critical role, from the fresh scallops providing that tender seafood base to the herbs adding an aromatic freshness that brightens the rich, creamy polenta. These ingredients are easy to find but deliver extraordinary results when combined thoughtfully.
- 1 pound sea scallops (patted dry): The star of the dish, ensuring a tender, juicy bite with a golden crust when properly dried and seared.
- 1 tablespoon honey: Adds a subtle sweetness that contrasts beautifully with the spicy blackened seasoning.
- 2 tablespoons unsalted butter (divided): Used for richness and to create that luscious honey butter sauce coating the scallops.
- 1 tablespoon olive oil: Provides the perfect searing medium for the scallops without overpowering their natural taste.
- 1 tablespoon Cajun or blackened seasoning: Infuses the scallops with smoky, spicy flavor that packs a punch.
- Salt to taste: Enhances all the natural flavors in the dish.
- 1 cup yellow cornmeal (polenta): The base for a creamy canvas that carries the scallops superbly.
- 4 cups water or low-sodium chicken broth: The cooking liquid for the polenta, broth adds extra depth of flavor.
- 1/2 teaspoon salt (for polenta): Seasoning the polenta perfectly balances the dish.
- 1/4 cup grated Parmesan cheese: Melts into the polenta, adding a nutty, savory element.
- 2 tablespoons unsalted butter (for polenta): Makes the polenta silky smooth and indulgent.
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or chives): Bring freshness and vibrant color to the creamy polenta.
- Freshly ground black pepper to taste: Adds a peppery warmth that lingers gently behind each bite.
How to Make Honey Butter Blackened Scallops with Herby Polenta Recipe
Step 1: Prepare the Herby Polenta
Start by bringing 4 cups of water or low-sodium chicken broth to a boil in a saucepan, adding 1/2 teaspoon of salt. Slowly whisk in 1 cup of yellow cornmeal, making sure to reduce the heat to low to avoid lumps. Cook the polenta gently for about 20 to 25 minutes, stirring often to achieve a silky, creamy texture. Once thickened, stir in 1/4 cup of grated Parmesan cheese, 2 tablespoons of butter, and 2 tablespoons of chopped fresh herbs. Finish with freshly ground black pepper to taste. Cover the polenta to keep it warm until the scallops are ready.
Step 2: Season the Scallops
Pat the sea scallops dry with paper towels to ensure a perfect sear. Then, season both sides evenly with 1 tablespoon of Cajun or blackened seasoning and a pinch of salt. This step is crucial for developing that classic blackened crust that brings depth and spicy smokiness to the dish.
Step 3: Sear the Scallops
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a skillet over medium-high heat. Once the butter sizzles and the pan is hot, place the scallops in a single layer without overcrowding the pan. Sear for 2 to 3 minutes on each side until a golden crust develops and the scallops are just cooked through. Avoid overcooking to keep them tender and juicy.
Step 4: Create the Honey Butter Sauce
With the heat turned off, drizzle 1 tablespoon of honey over the scallops in the pan. Add the remaining tablespoon of butter and swirl the pan gently so the butter melts and coats the scallops in a glossy, sweet sauce. This final touch elevates the blackened flavor with a buttery sweetness that’s absolutely irresistible.
Step 5: Plate the Dish
Serve the scallops on a bed of warm herby polenta, spooning any extra honey butter sauce from the pan over the top. The creamy polenta is the perfect foil, balancing the spicy, sweet heat of the scallops and tying the entire dish together.
How to Serve Honey Butter Blackened Scallops with Herby Polenta Recipe
Garnishes
A sprinkle of additional fresh chopped herbs like parsley, thyme, or chives brightens the plate and adds a burst of fresh aroma. A light dusting of smoked paprika or a few microgreens can also elevate the presentation and flavor, providing contrast both visually and on the palate.
Side Dishes
This dish is wonderfully satisfying on its own but pairs beautifully with a crisp green salad or sautéed seasonal vegetables such as asparagus or green beans. Lightly dressed with lemon and olive oil, these sides add a refreshing crunch and balance the rich scallops and creamy polenta.
Creative Ways to Present
For a dinner party, serve the Honey Butter Blackened Scallops with Herby Polenta Recipe in individual shallow bowls to showcase the vibrant colors and sauces. Alternatively, serve the polenta in a ramekin topped with a scallop and spoon the sauce artistically around the plate for an elegant, restaurant-style presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover scallops and polenta should be stored separately in airtight containers in the refrigerator. Scallops are best eaten within 1 to 2 days for optimal freshness, while the polenta can hold up to 3 days without losing its texture.
Freezing
Freezing scallops after cooking can adversely affect their texture, making them rubbery, so it is not recommended. However, polenta freezes well—transfer it to a freezer-safe container and thaw in the fridge before reheating for a quick future meal.
Reheating
Reheat the polenta gently on the stovetop with a splash of water or broth, stirring to restore creaminess. For scallops, lightly reheat in a skillet over low heat just until warmed through to avoid overcooking and drying them out.
FAQs
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry thoroughly before seasoning and searing to ensure a nice crust and even cooking.
What kind of herbs work best in the polenta?
Fresh herbs such as parsley, thyme, and chives are excellent choices. Feel free to experiment with rosemary or basil depending on your flavor preference. The herbs add brightness and a fresh counterpoint to the rich polenta.
Is it necessary to use chicken broth instead of water?
While water works perfectly well, using low-sodium chicken broth adds an extra umami depth and richness to the polenta, making it more flavorful and complex.
Can I adjust the spiciness of the blackened seasoning?
Absolutely! If you prefer less heat, reduce the amount of seasoning or look for a milder Cajun blend. You can also add more honey to balance the spice with sweetness.
How do I know when the scallops are cooked perfectly?
Scallops cook quickly and are done when they develop a golden crust on both sides and become opaque throughout. They should feel firm but still slightly springy to the touch—overcooking results in toughness.
Final Thoughts
There is something truly magical about the way flavors dance in the Honey Butter Blackened Scallops with Herby Polenta Recipe. It’s a perfect blend of sweet, spicy, creamy, and fresh that will keep you coming back for more. Whether you’re cooking for a special occasion or simply treating yourself to a restaurant-worthy bite at home, this recipe is sure to bring delight to your plate and joy to your heart. I encourage you to try it—you might just discover your new favorite supper to share!
Print
Honey Butter Blackened Scallops with Herby Polenta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously seared sea scallops coated in a sweet honey butter glaze, served atop creamy, herby polenta enriched with Parmesan cheese and fresh herbs. This comforting American main course combines a spicy blackened seasoning with a smooth, flavorful base for an irresistible seafood dinner.
Ingredients
For the Scallops
- 1 pound sea scallops, patted dry
- 1 tablespoon honey
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon Cajun or blackened seasoning
- Salt, to taste
For the Polenta
- 1 cup yellow cornmeal (polenta)
- 4 cups water or low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh herbs (parsley, thyme, or chives)
- Freshly ground black pepper, to taste
Instructions
- Make the Herby Polenta: In a saucepan, bring 4 cups of water or broth and 1/2 teaspoon salt to a boil. Slowly whisk in the cornmeal while reducing the heat to low. Cook the mixture, stirring often, for 20 to 25 minutes until it becomes thick and creamy. Stir in the grated Parmesan, 2 tablespoons butter, chopped fresh herbs, and freshly ground black pepper. Cover and keep warm.
- Prepare the Scallops: Pat the scallops dry with paper towels to ensure a golden crust. Season both sides with the blackened seasoning and a pinch of salt.
- Sear the Scallops: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. When hot, add the scallops in a single layer and sear for 2 to 3 minutes on each side until they are golden and just cooked through.
- Add Honey Butter Sauce: Turn off the heat, drizzle the honey evenly over the scallops, then add the remaining 1 tablespoon butter to the skillet. Allow the butter to melt and coat the scallops in the sweet, flavorful sauce.
- Serve: Spoon the warm herby polenta onto plates, place the honey butter blackened scallops on top, and drizzle any extra sauce from the pan over the dish. Serve immediately for the best flavor and texture.
Notes
- Ensure scallops are very dry before searing to achieve a perfect golden crust.
- Adjust the types and amounts of fresh herbs in the polenta to suit your taste preferences or based on what herbs you have available.
