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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
