Seared Bay Scallops with Creamy Polenta

Ingredients

• 1 cup cornmeal, medium grind

• 3 tablespoons butter

• 4 cups chicken stock or water

• 1 teaspoon kosher salt

• 1/3 cup grated parmesan cheese

• 1 pound bay scallops

• 2 tablespoons high-heat oil for frying (such as canola or grapeseed oil)

• Salt and freshly ground black pepper

• 3 garlic cloves, crushed

• 1/4 cup butter

Step 1: Cook the Polenta

1. Begin by boiling broth or water with a pinch of salt in a medium-sized pot. Once boiling, slowly add the cornmeal, whisking constantly to prevent any lumps from forming.

2. Reduce the heat to low and continue to stir with the whisk until the mixture just starts to thicken, then cover the pot with a lid. Allow the polenta to cook for 20 minutes, stirring occasionally to maintain a smooth consistency.

3. Once cooked, turn off the heat and stir in Parmesan cheese and butter until well combined.

4. Pour the creamy polenta into serving plates, ready to be topped.

Step 2: Sear the Scallops

1. While the polenta is cooking, heat a little oil in a nonstick skillet over medium-high heat.

2. Pat the scallops as dry as possible to ensure a good sear, then season them with salt and pepper.

3. Add the scallops to the hot pan and sear them for 2-3 minutes on one side.

4. Flip them over and sear for an additional 30 seconds to a minute on the other side.

5. Once perfectly seared, place the scallops directly onto the prepared polenta on the serving plates.

Step 3: Make the Garlic Butter Sauce

1. In a clean skillet, place smashed garlic cloves and butter over medium heat.

2. Stir the mixture and watch closely as the garlic begins to sizzle and the butter turns golden and foamy.

3. Remove the skillet from the heat, discard the garlic, and drizzle the aromatic butter sauce over the scallops and polenta, adding a rich finishing touch.

From https://mollyshomeguide.com/