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
Scale
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.
