Get ready to transform your dinner game with a mind-blowing recipe that combines the luxurious tenderness of perfectly seared scallops with a sweet and spicy honey butter glaze. This Honey Butter Blackened Scallops with Herby Polenta isn't just a meal—it's a culinary experience that will transport your taste buds to a five-star restaurant, without ever leaving your kitchen. Imagine golden, caramelized scallops with a crispy exterior, nestled on a bed of creamy, herb-infused polenta that's so delicious, you'll want to lick the plate clean!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb scallops
- 2 tbsp honey
- 2 tbsp butter
- 1 tbsp blackening seasoning
- 1 cup polenta
- 2 cups water
- 1/4 cup grated Parmesan cheese
- Fresh herbs for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of scallops, 2 tbsp of honey, 2 tbsp of butter, 1 tbsp of blackening seasoning, 1 cup of polenta, 2 cups of water, 1/4 cup of grated Parmesan cheese, and fresh herbs for garnish.
- In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Once boiling, gradually whisk in 1 cup of polenta to prevent lumps from forming.
- Reduce the heat to low and continue to cook the polenta, stirring frequently, for about 15 minutes or until it thickens to your desired consistency.
- While the polenta is cooking, prepare the scallops. Pat the scallops dry with paper towels to remove excess moisture. This will help them sear properly.
- In a small bowl, combine the blackening seasoning with the scallops, ensuring they are evenly coated on both sides.
- In a large skillet, melt 2 tbsp of butter over medium-high heat. Once the butter is melted and foamy, add the seasoned scallops to the skillet, making sure not to overcrowd the pan.
- Sear the scallops for about 2-3 minutes on each side, or until they develop a dark crust and are opaque in the center. Avoid flipping them too often to allow for a proper sear.
- In the last minute of cooking, drizzle the scallops with 2 tbsp of honey, allowing it to caramelize slightly in the pan.
- Once the polenta is cooked, stir in 1/4 cup of grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
- To serve, spoon a generous portion of the herby polenta onto each plate. Top with the honey butter blackened scallops and garnish with fresh herbs.
- Enjoy your delicious Honey Butter Blackened Scallops with Herby Polenta!
Tips
- Dry Your Scallops: The key to a perfect sear is removing excess moisture. Pat scallops completely dry with paper towels before cooking to ensure a beautiful golden crust.
- Use High Heat: A hot skillet is crucial for creating that gorgeous caramelized exterior. Use a cast-iron or heavy-bottomed skillet for best results.
- Don't Overcrowd: Cook scallops in batches if necessary. Overcrowding the pan will cause steaming instead of searing.
- Timing is Everything: Scallops cook quickly—about 2-3 minutes per side. Overcooking will make them tough and rubbery.
- Fresh is Best: Always use fresh, high-quality scallops for the most tender and flavorful result.
- Herb Selection: Choose fresh herbs like parsley, chives, or thyme for garnishing to add a bright, fresh flavor to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
