If you are searching for a dish that combines elegance with bold, heartwarming flavors, look no further than this Honey Butter Blackened Scallops with Herby Polenta Recipe. The tender, perfectly seared scallops coated in a luscious honey butter glaze pair beautifully with creamy polenta infused with fresh herbs, creating a meal that feels both indulgent and comforting. Each bite bursts with smoky, sweet, and savory notes that will have you reaching for seconds and maybe even thirds. Whether you’re cooking for a special occasion or simply want to treat yourself to something extraordinary, this recipe delivers a stunning and satisfying plate that’s surprisingly easy to master.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the rich flavors and textures of Honey Butter Blackened Scallops with Herby Polenta Recipe. From the smoky spices to the fresh herbs, each component is simple yet essential to achieving that perfect balance between sweetness, spice, and creaminess.
- 1 pound sea scallops (patted dry, side muscle removed): Fresh, dry scallops sear beautifully, giving you that irresistible crust.
- 1 tablespoon honey: Adds a gentle sweetness that enhances the blackened spices without overpowering them.
- 2 tablespoons unsalted butter: Creates a rich, velvety base for both the honey butter sauce and the polenta.
- 1 tablespoon olive oil: Helps achieve that golden sear on the scallops while keeping them tender.
- 1 teaspoon smoked paprika: Offers a smoky depth that complements the seafood perfectly.
- 1/2 teaspoon garlic powder: Brings a subtle savory note that enhances the seasoning.
- 1/2 teaspoon onion powder: Adds mild sweetness and complexity to the spice mix.
- 1/4 teaspoon cayenne pepper: Provides a gentle kick that livens up each bite.
- Salt and black pepper to taste: Essential for seasoning and balancing all flavors.
- 1 cup quick-cooking polenta: Creates a creamy, comforting base with minimal effort.
- 4 cups water or chicken broth: Using broth gives the polenta extra savory richness.
- 1/2 teaspoon salt: Enhances the polenta’s natural flavors.
- 1/3 cup grated Parmesan cheese: Adds a nutty, tangy twist that makes the polenta irresistible.
- 1/4 cup chopped fresh herbs (parsley, basil, chives): Brings fresh, vibrant color and bright flavors to the dish.
- Freshly ground black pepper to taste: A finishing touch to keep the polenta lively and balanced.
How to Make Honey Butter Blackened Scallops with Herby Polenta Recipe
Step 1: Prepare the Herby Polenta
Start by bringing your water or chicken broth to a rolling boil in a saucepan. Adding salt here seasons the liquid, which in turn flavors the polenta. Slowly whisk in the quick-cooking polenta to avoid lumps, stirring constantly for a smooth, creamy texture. Reduce the heat and allow it to cook gently, stirring often to prevent sticking. When the polenta is thick and luscious, stir in butter, Parmesan cheese, and your freshly chopped herbs to infuse richness and fresh brightness. Keep your polenta warm on low heat, stirring occasionally so it stays creamy and ready to serve alongside the scallops.
Step 2: Season and Blacken the Scallops
Dry your scallops thoroughly—this is key to getting that gorgeous sear and crust. Mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl to create a bold seasoning blend. Generously coat all sides of each scallop with the spice mix. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place scallops in the pan and let them cook undisturbed for 2 to 3 minutes per side until each is golden brown with a blackened, smoky crust. Be sure not to overcrowd the pan to maintain even searing.
Step 3: Glaze with Honey Butter
In the final minute of cooking, add unsalted butter and honey to the skillet. As the butter melts, tilt the pan and spoon the sweet, glossy honey butter over the scallops repeatedly. This step creates a beautiful glaze that balances the spices with sweetness and adds an irresistible richness. Remove the scallops from heat immediately after glazing to avoid overcooking—the perfect scallop remains tender and slightly translucent inside.
Step 4: Plate Your Dish
Spoon warm herby polenta onto serving plates, creating a bed for your scallops. Arrange the blackened scallops neatly on top and drizzle some of the buttery pan sauce over everything for a finishing touch. The contrast of creamy polenta and crispy, sweet-spiced scallops looks as fantastic as it tastes, making for a truly memorable meal experience.
How to Serve Honey Butter Blackened Scallops with Herby Polenta Recipe
Garnishes
Fresh herbs like additional parsley, basil, or chives sprinkled on top add a burst of freshness and vibrant green that instantly elevate the plate. A light dusting of grated Parmesan or a small wedge of lemon on the side can also brighten the flavors beautifully.
Side Dishes
This dish shines on its own, but you can add a simple crisp salad or steamed green vegetables like asparagus or broccoli to complete your meal with extra crunch and nutrition. A dry white wine pairs wonderfully, balancing the richness of the honey butter and the smokiness of the blackened spices.
Creative Ways to Present
For a stunning presentation, try serving the polenta in small ramekins as individual portions, topped with scallops and drizzled honey butter sauce. Alternatively, create a colorful plate by layering roasted cherry tomatoes or grilled zucchini alongside for a vibrant Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover scallops and polenta separately in airtight containers in the refrigerator for up to 2 days. Keeping them separate helps maintain the textures so nothing becomes mushy or loses flavor.
Freezing
We recommend freezing only the polenta if necessary, as scallops tend to lose their texture and flavor once frozen. Polenta can be wrapped tightly and frozen for up to one month; thaw in the refrigerator before reheating.
Reheating
Reheat polenta gently over low heat on the stovetop, stirring in a splash of water or broth to revive its creaminess. For scallops, a quick warm in a hot skillet works best, but avoid overheating to keep them tender—overcooked scallops turn rubbery and tough.
FAQs
Can I use frozen scallops for this recipe?
Yes, but it’s best to thaw them completely and pat them very dry before cooking. Fresh or dry-pack scallops give a better sear and flavor overall.
What herbs work best in the herby polenta?
A combination of parsley, basil, and chives offers a lovely fresh and fragrant note, but feel free to experiment with tarragon, thyme, or rosemary depending on your taste.
Is this recipe gluten-free?
Absolutely! The ingredients used are naturally gluten-free, making this dish a perfect dinner option for those avoiding gluten.
Can I substitute the butter in the polenta?
Yes, you can use olive oil or a dairy-free butter alternative if you prefer, but butter adds richness and a creamier texture that complements the scallops beautifully.
How do I know when scallops are cooked perfectly?
Scallops are cooked when their exterior is golden brown with a caramelized crust, and the centers are opaque but still slightly translucent to ensure tenderness.
Final Thoughts
This Honey Butter Blackened Scallops with Herby Polenta Recipe is truly a celebration of flavors and textures—all packed into a simple yet stunning dish that you can whip up in under 30 minutes. It’s perfect for impressing guests or simply savoring an elegant dinner at home. Trust me, once you try this combination of smoky, sweet, and herby goodness, it will become a fast favorite in your recipe collection. So go ahead, grab some scallops and fresh herbs, and delight in a dish that tastes like it took hours but comes together effortlessly!
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Honey Butter Blackened Scallops with Herby Polenta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Honey Butter Blackened Scallops with Herby Polenta recipe combines tender, perfectly seared scallops coated in a smoky, spicy spice blend with a luscious honey butter glaze. Served atop creamy, herb-infused polenta enriched with Parmesan cheese, this dish offers an incredible depth of flavor and comforting textures, perfect for an elegant yet approachable American main course.
Ingredients
Scallops
- 1 pound sea scallops (patted dry, side muscle removed)
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Herby Polenta
- 1 cup quick-cooking polenta
- 4 cups water or chicken broth
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as parsley, basil, and chives)
- Freshly ground black pepper to taste
Instructions
- Prepare the Herby Polenta: In a medium saucepan, bring 4 cups of water or chicken broth to a boil and add 1/2 teaspoon salt. Slowly whisk in 1 cup of quick-cooking polenta, stirring constantly to prevent lumps from forming. Reduce heat to low and cook for 5 to 7 minutes, stirring frequently until the polenta is thick and creamy. Stir in 2 tablespoons unsalted butter, 1/3 cup grated Parmesan cheese, and 1/4 cup chopped fresh herbs. Season with freshly ground black pepper to taste. Keep warm over low heat, stirring occasionally.
- Season the Scallops: In a small bowl, combine 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, salt, and black pepper. Pat the scallops dry thoroughly to ensure proper searing and season all sides evenly with the spice mix.
- Sear the Scallops: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned scallops to the pan in a single layer. Sear the scallops for 2 to 3 minutes on each side until they develop a deep golden crust and are just cooked through with an opaque center.
- Add Honey Butter Sauce: In the last minute of cooking, add 2 tablespoons unsalted butter and 1 tablespoon honey to the skillet. As the butter melts and bubbles, use a spoon to baste the scallops with the honey butter mixture continuously to build a glossy, flavorful glaze. Remove the pan from heat immediately to avoid overcooking.
- Serve the Dish: Spoon a generous portion of the herby polenta onto each serving plate. Top with the honey butter blackened scallops and drizzle any remaining pan sauce over the top. Garnish with additional fresh herbs if desired and serve immediately.
Notes
- For extra richness, stir a splash of heavy cream into the polenta just before serving.
- Be careful not to overcook the scallops — aim for a golden crust with an opaque center to maintain tenderness.
- Using chicken broth instead of water in the polenta enhances its flavor, but water works fine if you prefer a lighter dish.
- Patting scallops dry before seasoning is key to achieving a perfect sear and crust.
