Honey Butter Blackened Scallops with Herby Polenta Recipe

If you’re on the hunt for a dish that feels luxurious yet comes together without stress, this Honey Butter Blackened Scallops with Herby Polenta Recipe is a treasure you’ll want to keep close. The juicy, blackened scallops caramelized with honey butter offer a perfect balance of smoky spice and sweet richness, while the creamy herby polenta brings comforting texture and fresh herbal brightness. It’s a harmonious blend that excites the palate and warms the soul, making every bite feel like a special occasion.

Ingredients You’ll Need

The magic of this Honey Butter Blackened Scallops with Herby Polenta Recipe lies in its simple, well-chosen ingredients. Each one plays a crucial role—from the spices that create that irresistible crust on the scallops to the fresh herbs that uplift the smooth polenta—making both flavor and texture sing in perfect harmony.

• Large sea scallops (1 pound): Make sure the side muscle is removed and scallops are patted dry for a perfect sear.
• Unsalted butter (2 tablespoons plus 1 for polenta): Adds creamy richness and helps create the luscious honey butter sauce.
• Honey (1 tablespoon): Provides sweetness that balances the smoky spices and forms a caramelized glaze.
• Olive oil (1 tablespoon): Ensures a hot pan and crisp scallop crust without sticking.
• Smoked paprika (1 teaspoon): Brings a deep, smoky flavor to the blackening spice mix.
• Garlic powder (1/2 teaspoon): Offers subtle garlic notes for depth.
• Onion powder (1/2 teaspoon): Adds a mild savory background to the seasoning blend.
• Cayenne pepper (1/4 teaspoon): Gives just a hint of heat—adjust to taste.
• Salt (1/2 teaspoon for scallops and 1/2 teaspoon for polenta): Enhances all the flavors fully.
• Black pepper (1/4 teaspoon for scallops and 1/4 teaspoon for polenta): Adds necessary spice and complexity.
• Fresh lemon juice (1 teaspoon): Brightens the finish with zesty acidity.
• Yellow cornmeal or polenta (1 cup): Forms the base of the creamy, herb-infused polenta.
• Water or low-sodium chicken broth (3 cups): The liquid foundation to cook the polenta, using broth boosts flavor.
• Grated Parmesan cheese (1/4 cup): Adds savory umami to the polenta’s creaminess.
• Fresh parsley (2 tablespoons, chopped): Adds a fresh, grassy note to the dish.
• Fresh chives or basil (1 tablespoon, chopped): Choose your favorite herb for aromatic brightness in the polenta.

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 gentle boil in a medium saucepan. Slowly whisk in the yellow cornmeal to prevent lumps and reduce the heat to low. Stir frequently for 20 to 25 minutes until the polenta thickens into a smooth, creamy texture. This slow cooking step is key—it allows each grain to swell perfectly, creating the luxurious base you want.

Step 2: Enhance the Polenta with Butter, Cheese, and Herbs

Once the polenta is tender, stir in a tablespoon of butter, the grated Parmesan, salt, pepper, and your fresh herbs—parsley and chives or basil. This combination infuses the dish with a brilliant herbaceous note and a rich, cheesy depth that complements the scallops wonderfully. Cover and keep warm while you turn your attention to those star ingredients.

Step 3: Mix the Blackening Spice Blend

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This spice mix is the heart of the blackening process, delivering a smoky, savory, and slightly spicy crust that transforms everyday scallops into something extraordinary.

Step 4: Sear the Scallops to Perfection

Heat olive oil in a large skillet over medium-high heat until shimmering. Season your scallops evenly on all sides with the spice mixture. Place them carefully in the hot pan, making sure not to overcrowd—they need space to form a beautiful dark crust. Cook for 2 to 3 minutes on each side until opaque and caramelized. This step locks in juices while creating that crave-worthy texture.

Step 5: Make the Honey Butter Sauce

Lower the heat to low, add butter and honey to the skillet, and spoon the melted honey butter over the scallops for a silky, sticky glaze. The sweet honey perfectly balances the smoky heat from the spices here. Finish with a squeeze of fresh lemon juice for that bright pop before removing the scallops from the pan.

Step 6: Plate and Serve

Serve the warm scallops immediately over a generous scoop of the creamy herby polenta, spooning any remaining honey butter sauce from the skillet over the top. This final touch ensures each bite is as luscious as the last.

How to Serve Honey Butter Blackened Scallops with Herby Polenta Recipe

Garnishes

Fresh herbs like chopped parsley or chives sprinkled on top add a fresh, vibrant touch that brightens the plate visually and in flavor. A thin lemon wedge on the side offers a zesty option for those who love an extra citrus kick.

Side Dishes

This dish stands beautifully on its own, but you can round it out with light roasted vegetables like asparagus or green beans. A crisp mixed green salad with a lemon vinaigrette also pairs wonderfully, keeping the meal bright and balanced.

Creative Ways to Present

For an elegant presentation, serve individual scallops atop small mounds of polenta, garnished with herb sprigs and a drizzle of honey butter. Alternatively, plate the polenta in a neat circle and fan the scallops around it like flower petals. The contrast of colors and textures will impress at any dinner party.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though they’re often too good to keep!), store scallops and polenta separately in airtight containers in the refrigerator. This prevents the scallops from overcooking in residual heat or moisture from the polenta.

Freezing

Freezing cooked scallops isn’t recommended as they can become rubbery. Polenta freezes better—just transfer it to a freezer-safe container and thaw in the fridge when ready. Reheat gently with a splash of broth or milk to restore creaminess.

Reheating

Reheat polenta slowly on the stovetop, stirring often to maintain its silky texture. Warm scallops briefly in a hot skillet for no more than a minute each side to avoid toughening. For best taste, fresh cooking is always preferred with this dish.

FAQs

Can I use frozen scallops for this recipe?

Frozen scallops can work if fully thawed and patted dry to remove excess moisture; however, fresh dry-packed scallops yield the best sear and texture for this Honey Butter Blackened Scallops with Herby Polenta Recipe.

What can I substitute for fresh herbs in the polenta?

If you don’t have chives or basil, thyme or oregano make excellent alternatives. Fresh herbs add brightness, but dried herbs can be used sparingly if fresh is unavailable.

How spicy is the blackening seasoning?

The cayenne pepper is kept moderate to complement the honey’s sweetness. You can easily adjust the level of heat by adding more or less cayenne to suit your taste buds.

Can I make the polenta dairy-free?

Yes, use water or broth to cook the polenta and substitute butter and Parmesan cheese with dairy-free alternatives or nutritional yeast for a cheesy flavor without dairy.

What’s the best way to serve the scallops hot?

Serve scallops immediately after cooking directly over warm polenta. The residual heat and honey butter sauce keep them moist and flavorful, ensuring every bite is delicious.

Final Thoughts

Once you try this Honey Butter Blackened Scallops with Herby Polenta Recipe, you’ll discover how effortless it is to bring restaurant-quality elegance and deeply satisfying flavors right to your kitchen. The beautiful balance of smoky, sweet, and fresh notes makes it a standout dish perfect for impressing guests or treating yourself to a lovely dinner at home. Don’t wait to make this delightful recipe a new favorite in your repertoire!

Honey Butter Blackened Scallops with Herby Polenta Recipe

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4.2 from 46 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Honey Butter Blackened Scallops with Herby Polenta recipe offers a perfect balance of tender, blackened scallops glazed in a sweet honey butter sauce served over creamy, herb-infused polenta. The scallops are seasoned with a smoky and slightly spicy spice blend, pan-seared for a crisp crust, and finished with fresh lemon juice. The herby polenta is rich and comforting, flavored with Parmesan and fresh herbs, making it an elegant yet easy-to-make seafood main course perfect for a weeknight dinner or special occasion.

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Ingredients

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For the Scallops

• 1 pound large sea scallops, side muscle removed and patted dry
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh lemon juice

For the Herby Polenta

• 1 cup yellow cornmeal or polenta
• 3 cups water or low-sodium chicken broth
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives or basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Prepare the Polenta: Bring the water or broth to a gentle boil in a medium saucepan. Gradually whisk in the cornmeal, then reduce the heat to low. Cook the polenta while stirring frequently for 20 to 25 minutes until it becomes thick and creamy. Stir in the butter, Parmesan cheese, salt, black pepper, and fresh herbs. Cover and keep warm until ready to serve.
2. Make the Spice Mix: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This blend will give the scallops their signature blackened flavor with a smoky heat.
3. Cook the Scallops: Heat a large skillet over medium-high heat and add the olive oil. Season the scallops evenly with the prepared spice mixture. Place them in the hot skillet without overcrowding. Cook for 2 to 3 minutes on each side until a dark crust forms and the scallops are opaque inside.
4. Glaze with Honey Butter: Reduce the heat to low, add the butter and honey to the skillet. Spoon the melted honey butter over the scallops continuously for about 30 seconds to glaze them and infuse sweetness.
5. Finish and Serve: Drizzle fresh lemon juice over the scallops, then remove from heat. Serve the scallops immediately on a bed of warm herby polenta with any extra honey butter spooned over the top for extra flavor.

Notes

• Use dry-packed scallops for better browning and texture.
• Adjust the cayenne pepper amount to increase or decrease the heat level to your preference.
• If fresh chives are unavailable, substitute with fresh basil or thyme for an alternate herb flavor.
• Be careful not to overcrowd the pan when searing the scallops to ensure a proper blackened crust.
• Using low-sodium chicken broth for the polenta adds more flavor without too much salt.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American