Scallops with Herb Brown Butter over Creamy Polenta

There’s something incredibly satisfying about pan-seared scallops. When done right, they’re golden and crispy on the outside, yet buttery and tender in the center—like the ocean’s version of a perfectly cooked filet mignon. Pair that with a bed of warm, creamy polenta and a drizzle of herb-infused brown butter, and you’ve got a dish that feels like luxury with every bite. This is one of my go-to dinners when I want to impress without spending hours in the kitchen.

I created this recipe because I believe scallops deserve more than just a quick pan-sear and a wedge of lemon. They crave flavor—deep, savory notes that complement their natural sweetness. The nutty brown butter brings that depth, while fresh herbs like thyme and sage add fragrance and color. And the polenta? It’s the cozy, creamy canvas that ties it all together. If you’re craving something elegant but easy enough for a weeknight, this recipe is calling your name.

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Why You’ll Love Scallops with Herb Brown Butter over Creamy Polenta

• It’s ready in under 30 minutes but feels like fine dining.
• The scallops are beautifully seared and tender inside.
• The herb brown butter adds an irresistible nutty richness.
• Polenta provides a creamy, comforting base that soaks up all the flavor.
• It’s naturally gluten-free and can be adapted for dairy-free diets.
• Perfect for date nights, special occasions, or just treating yourself.

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What Kind of Scallops Should I Use?

For this dish, I always go with large sea scallops. They're meatier, easier to sear, and offer a more satisfying bite than the smaller bay scallops. When shopping, look for dry-packed scallops—these haven’t been treated with preservatives or added water, which helps them brown beautifully in the pan. If your scallops are sitting in a milky liquid or feel slippery, they're likely “wet” scallops, and they’ll release too much moisture during cooking, ruining that golden crust.

Fresh scallops are ideal, but frozen ones work too if that’s what you have on hand—just make sure to thaw them thoroughly and pat them dry before cooking. Moisture is the enemy of a good sear!

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Options for Substitutions

If you can’t find scallops or prefer something else, this recipe still works beautifully with a few smart swaps:

• Shrimp: Large, peeled shrimp are a great alternative. They cook quickly and take on the brown butter flavor nicely.
• Cod or Halibut Fillets: Thick, flaky white fish holds up well and offers a similar richness.
• Cauliflower Steaks: For a vegetarian twist, pan-seared cauliflower steaks offer a satisfying contrast to the creamy polenta.
• Olive Oil Instead of Butter: For a dairy-free version, use a good-quality olive oil infused with herbs.
• Parmesan-Free Polenta: Skip the cheese or use a plant-based alternative to make the polenta dairy-free without sacrificing creaminess.

Whatever variation you choose, the essence of this dish—the contrast of crisp, golden sear with luscious creamy polenta—remains front and center.

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Ingredients for Scallops with Herb Brown Butter over Creamy Polenta

Sea Scallops
The star of the dish—plump, meaty sea scallops bring a delicate sweetness and a luxurious texture when seared to golden perfection.

Unsalted Butter
Essential for browning and infusing with herbs; it adds a rich, nutty depth that ties everything together.

Fresh Herbs (Thyme, Sage, and/or Rosemary)
These aromatic herbs infuse the butter with earthy, savory notes that enhance the natural flavor of the scallops.

Garlic Clove
Sautéed in the butter for just a minute, it adds a mellow, savory undertone without overpowering the dish.

Polenta (or Yellow Cornmeal)
The creamy base of the dish—cooked slowly, it becomes smooth and velvety, a perfect counterpoint to the scallops’ texture.

Milk (or Half-and-Half)
Used to cook the polenta, it adds creaminess and a subtle sweetness that balances the richness of the brown butter.

Grated Parmesan Cheese
Melted into the polenta at the end for a salty, nutty kick and extra creaminess.

Salt and Black Pepper
Simple but essential—used to season both the scallops and the polenta to bring out all the flavors.

Olive Oil
Used to sear the scallops, ensuring a crisp golden crust without burning the butter.

Lemon Zest (Optional)
Adds a touch of brightness that lifts the entire dish and cuts through the richness of the butter and cheese.

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Step 1: Prep the Scallops

Start by patting your scallops completely dry with paper towels. This step is crucial for getting a beautiful sear. Season both sides generously with salt and freshly cracked black pepper. Let them sit at room temperature for about 10 minutes while you prepare the other elements.

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Step 2: Cook the Polenta

In a medium saucepan, bring water, milk (or half-and-half), and a pinch of salt to a gentle boil. Slowly whisk in the polenta, stirring constantly to avoid clumping. Lower the heat and cook for 20–25 minutes, stirring often, until the polenta is creamy and thick. Stir in grated Parmesan at the end and adjust seasoning with more salt or a small pat of butter if needed. Keep warm.

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Step 3: Sear the Scallops

Heat a large skillet over medium-high heat. Add a splash of olive oil. Once the oil is shimmering, add the scallops, spacing them apart so they’re not touching. Sear for 1.5 to 2 minutes per side without moving them, until a golden crust forms. Transfer to a plate and loosely tent with foil.

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Step 4: Make the Herb Brown Butter

Reduce the heat to medium-low. In the same skillet, add unsalted butter. Let it melt and foam, then add the garlic and fresh herbs. Stir constantly until the butter turns golden brown and smells nutty—about 2–3 minutes. Remove the garlic and herbs if they start to darken too much.

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Step 5: Plate and Serve

Spoon a generous amount of creamy polenta onto each plate or shallow bowl. Top with the seared scallops. Drizzle the herb brown butter over the top, making sure to include a few crispy bits of herb. Finish with a little fresh thyme or lemon zest if you like.

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How Long to Cook Scallops with Herb Brown Butter over Creamy Polenta

This dish comes together surprisingly fast. The scallops need just 1.5 to 2 minutes per side, depending on their size. You’ll know they’re done when both sides are golden brown and the centers are just opaque.

For the polenta, allow 20 to 25 minutes of gentle simmering and stirring. It should be soft, smooth, and creamy—never gritty.

The herb brown butter only takes 2 to 3 minutes, so time it toward the end to ensure it’s hot and fresh when poured over the scallops.

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Tips for Perfect Scallops with Herb Brown Butter over Creamy Polenta

• Dry Your Scallops Thoroughly: Moisture is the enemy of a good sear. Use paper towels and don’t skip this step.
• Use a Hot Pan: The skillet should be properly preheated so the scallops sear, not steam.
• Don’t Overcrowd the Pan: Sear in batches if needed. Overcrowding drops the pan temperature.
• Stir the Polenta Often: It thickens as it cooks and can stick to the bottom. Frequent stirring keeps it smooth.
• Infuse the Butter Gently: Keep the heat on medium-low while browning the butter—rush it and you’ll burn the herbs.
• Serve Immediately: Scallops taste best fresh off the skillet, and polenta thickens as it sits. Have your plates ready before searing the scallops.

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Watch Out for These Mistakes While Cooking

• Skipping the Drying Step for Scallops
  If your scallops are wet, they’ll steam instead of sear. Always pat them dry—twice if needed—for that golden crust.
• Crowding the Pan
  Placing too many scallops in the skillet at once will lower the temperature and cause uneven cooking. Use a large skillet or work in batches.
• Overcooking the Scallops
  It’s easy to go from tender to rubbery. Watch closely and pull them off the heat as soon as they’re opaque in the center.
• Undercooking the Polenta
  Rushing polenta leads to gritty texture. Give it time to absorb the liquid fully and become creamy.
• Burning the Butter
  Brown butter is rich and nutty—but if you go too far, it turns bitter. As soon as it turns golden and smells toasty, remove it from the heat.
• Not Seasoning Enough
  Both scallops and polenta are mild by nature. Don’t be afraid to salt generously and taste as you go.

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What to Serve With Scallops with Herb Brown Butter over Creamy Polenta?

Garlicky Sautéed Greens

Swiss chard, kale, or spinach sautéed in olive oil and garlic add a nice earthy contrast.

Arugula Salad with Lemon Vinaigrette

Peppery arugula tossed in a zesty dressing lightens up the richness of the dish.

Crusty Bread

Perfect for soaking up any leftover herb butter and creamy polenta.

A Glass of Crisp White Wine

Try a Sauvignon Blanc or Chardonnay to complement the buttery scallops.

Roasted Asparagus

Roasted until just tender, asparagus brings color and a satisfying bite.

Lemon Butter Green Beans

Fresh and bright, these add a touch of acidity to balance the richness.

Sautéed Mushrooms

Earthy mushrooms pair beautifully with the creamy texture of the polenta.

Chilled Cucumber Salad

Cool and refreshing—this is a great make-ahead side to contrast the warmth of the main dish.

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Storage Instructions

Scallops are best enjoyed fresh, but if you have leftovers, here’s how to store them safely and keep the texture as pleasant as possible:

• Refrigerate: Store scallops and polenta separately in airtight containers. They’ll keep for up to 2 days in the fridge.
• Reheat Gently: Warm the polenta over low heat on the stovetop, adding a splash of milk or water to loosen it. Reheat the scallops in a skillet over medium-low heat for 1–2 minutes—avoid the microwave, which can make them rubbery.
• Do Not Freeze Cooked Scallops: Freezing will alter their texture. If using frozen scallops initially, cook them all and eat within a couple of days.

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Estimated Nutrition (Per Serving)

Serves 4 (approximate values)

• Calories: 420
• Protein: 28g
• Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 3g
• Sodium: 520mg

Note: Nutrition values may vary depending on exact ingredients used and portion sizes.

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Frequently Asked Questions

What’s the difference between wet and dry scallops?

Wet scallops are treated with a phosphate solution that adds water weight and prevents browning. Dry scallops are untreated and sear beautifully. Always choose dry if you can.

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Can I make the polenta ahead of time?

Yes! You can make it several hours ahead. When ready to serve, reheat gently with a bit of milk or water to bring back the creamy texture.

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How do I know when the scallops are done?

They should have a golden crust on each side and be just opaque in the center. Overcooked scallops turn rubbery quickly, so watch them closely.

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What herbs work best in the brown butter?

I recommend thyme, sage, and rosemary. All three hold up well to heat and infuse the butter with deep, earthy flavor.

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Can I use instant polenta?

Absolutely. While traditional polenta has a creamier texture, instant polenta cooks in just 5 minutes and works well if you're short on time.

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Is this dish gluten-free?

Yes! Both scallops and polenta are naturally gluten-free. Just double-check labels on cheese or broth (if using) to be sure.

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What wine pairs best with this recipe?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or lightly oaked Chardonnay works beautifully with the richness of the scallops and butter.

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Can I make this without dairy?

You can! Use plant-based butter for the herb sauce and non-dairy milk (like oat or almond) for the polenta. Just skip or substitute the Parmesan.

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Conclusion

Scallops with Herb Brown Butter over Creamy Polenta is one of those rare recipes that strikes the perfect balance between elegance and ease. With just a few high-quality ingredients and a little technique, you can create a restaurant-level dish right at home. The crisp, buttery scallops paired with velvety polenta and aromatic brown butter make every bite feel special. Whether it’s a romantic dinner, a dinner party centerpiece, or a personal treat, this is a meal that’s sure to impress—and satisfy. Give it a try, and you’ll see just how simple indulgence can be.

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