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
Scale
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.
