This Brown Butter Scallops with Polenta recipe is a simple yet luxurious dish, perfect for a quick weeknight dinner or elegant date night. Perfectly seared scallops are served atop a bed of creamy Parmesan polenta and drizzled with nutty, garlic-infused brown butter. The rich, silky textures and balanced flavors make this dish a standout that’s easier to make than it looks.

Full Recipe:

Ingredients

For the Polenta

• 1 cup medium-grind cornmeal

• 3 tbsp butter

• 4 cups chicken broth or water

• 1 tsp kosher salt

• ⅓ cup grated Parmesan cheese

For the Scallops

• 1 lb jumbo scallops

• 2 tbsp high-heat oil (e.g., canola or grape seed)

• Salt and freshly ground pepper

For the Brown Butter

• 3 garlic cloves, smashed

• ¼ cup butter

Garnish

• Fresh lemon juice

• Fresh parsley, chopped

Directions

Make the Polenta

1. Bring broth or water and salt to a boil.

2. Slowly whisk in the cornmeal to prevent lumps.

3. Lower the heat, cover, and simmer for 20 minutes, stirring occasionally.

4. Turn off the heat and stir in Parmesan and butter until smooth.

Sear the Scallops

1. Pat scallops completely dry and season with salt and pepper.

2. Heat oil in a heavy skillet until hot.

3. Sear scallops for about 2–3 minutes on one side until golden, then flip and cook another 30 seconds to 1 minute.

4. Place scallops directly on top of the prepared polenta.

Prepare the Brown Butter

1. In a clean skillet, melt butter with smashed garlic over medium heat.

2. Stir constantly until the butter turns golden and foamy.

3. Remove garlic and drizzle the brown butter over scallops and polenta.

To Serve
Top with fresh parsley and a squeeze of lemon juice. Serve immediately.

Nutrients (estimated per serving)

• Calories: ~400–450

• Protein: ~20g

• Fat: ~30g

• Carbohydrates: ~25g

• Sodium: Moderate to high (from broth, Parmesan, and butter)

• Rich in: Omega-3s (scallops), calcium, and Vitamin A

Why Brown Butter Elevates the Dish

Brown butter (or beurre noisette) is a simple yet transformative component in this recipe. Made by slowly melting butter until the milk solids toast and turn golden, it delivers a nutty, caramel-like aroma that adds depth and complexity to both sweet and savory dishes. In this recipe, garlic is infused into the brown butter, creating a robust finishing sauce that clings to the scallops and seeps into the polenta.

The process is quick—just a few minutes on the stove—but the payoff is huge. It enhances the scallops without overpowering them and adds a toasty, almost umami-rich component to the creamy cornmeal beneath.

Scallops: A Protein That Feels Like Luxury

Scallops are one of the most tender, flavorful, and quick-cooking seafood options available. When seared properly, they develop a golden crust on the outside while remaining soft, sweet, and succulent inside. Their natural umami and subtle brininess pair beautifully with the richness of brown butter and the gentle creaminess of polenta.

Dry scallops are essential for achieving that perfect sear. Patting them thoroughly dry ensures the surface caramelizes quickly without releasing moisture, which can steam them instead. The result? A golden, slightly crispy edge with a melt-in-your-mouth interior.

Creamy Parmesan Polenta: The Ultimate Bed of Comfort

The creamy polenta in this recipe acts as both a backdrop and a flavor foundation for the scallops. Simmered slowly with broth and finished with butter and Parmesan, it becomes a luscious, spoonable base that soaks up the brown butter and juices from the scallops.

Parmesan adds a sharp, nutty note and contributes to the polenta’s smooth texture, while butter ensures it’s rich and comforting. This polenta is far from bland—it’s indulgent yet balanced, hearty yet refined.

If you want to enhance the base even more, consider:

• Adding a splash of cream for extra richness

• Stirring in mascarpone or goat cheese for tang

• Infusing the cooking liquid with herbs or bay leaves for subtle aromatic depth

Perfect for Date Nights and Dinner Parties

This dish is a standout when you want something that looks and tastes elevated without spending hours in the kitchen. It’s perfect for:

• Valentine’s Day or anniversaries, where the meal should feel extra special

• Dinner parties, as the components can be prepared simultaneously and plated beautifully

• Holiday meals, when you want to switch from traditional meats to elegant seafood

• Weeknight indulgence, when you’re short on time but want big rewards

Despite its sophisticated appearance, everything cooks quickly: scallops sear in minutes, brown butter comes together in a flash, and the polenta simmers largely unattended.

A Nutritional Snapshot

While this dish leans into its creamy, buttery elements, it still offers a well-rounded nutritional profile:

• Scallops provide high-quality protein, omega-3 fatty acids, vitamin B12, and selenium

• Polenta, made from cornmeal, is a complex carbohydrate that’s naturally gluten-free and a source of fiber, iron, and magnesium

• Parmesan cheese and butter add calcium and vitamin A, as well as energy-boosting fats

• Garlic contributes antioxidants and immune-boosting properties

A standard serving comes in around 400–450 calories, making it a reasonable yet indulgent main course.

Serving Tips and Pairings

This dish is best served immediately after cooking, when the scallops are at their most tender and the polenta is piping hot. Spoon the creamy polenta into a shallow bowl, nestle the seared scallops on top, and drizzle the brown butter over everything for a dramatic finish.

Pair it with:

• A crisp white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay

• A light green salad with vinaigrette for balance

• Roasted asparagus or broccolini for an additional vegetable side

For a more rustic take, consider topping the dish with toasted pine nuts or lemon zest, or finishing with a light dusting of chili flakes for gentle heat.

Tips for Success

• Dry scallops thoroughly before searing to get that golden crust

• Use a heavy skillet (cast iron or stainless steel) for even searing

• Don’t overcrowd the pan—sear scallops in batches if necessary

• Whisk polenta slowly while pouring to avoid clumping

• Brown butter carefully—watch for foaming and golden specks, but don’t let it burn

For even more indulgence, you can drizzle truffle oil over the finished dish or serve it with crusty bread to soak up any leftover brown butter.

Conclusion

Brown Butter Scallops with Polenta is a masterclass in achieving elegance through simplicity. With just a handful of ingredients and straightforward techniques, you create a meal that feels decadent, comforting, and deeply satisfying. The contrast of nutty brown butter, delicate scallops, and velvety polenta creates layers of flavor that are easy to love and hard to forget.

Whether you’re celebrating a special moment or simply elevating your everyday dinner, this dish is proof that gourmet flavor doesn’t require complexity. Just a bit of care, a few quality ingredients, and a willingness to treat yourself—one perfect bite at a time.