Scallops over Creamy Corn Polenta | Diane Morrisey
Scallops over Creamy Corn Polenta
15 mins prepServes 4
A delightful dish featuring large sea scallops seared to perfection, served over a rich and creamy corn polenta made with chicken broth, cornmeal, and fresh corn kernels.
1: Preheat a cast iron (or non-stick) pan over medium/high to high heat until hot.
2: Place scallops on paper towels and pat dry, then let sit for 10 minutes.
3: Season the scallops on each side with salt and pepper.
4: Heat olive oil in the pan until just smoking, then add the scallops in a single layer.
5: Cook for 1 1/2 to 2 minutes without touching until a nice sear develops.
6: Turn the scallops over, add butter, and cook for 1 1/2 more minutes, basting with the butter.
7: For the polenta, bring chicken broth, heavy whipping cream, and salt to a boil in a medium saucepan.
8: Gradually whisk in cornmeal and reduce to a simmer for about 7 minutes, stirring often.
9: Add fresh corn and simmer until the polenta is soft, thick, and creamy, about 5 more minutes.
10: Stir in butter and season to taste with salt and pepper.
