If you’re searching for a seafood dish to truly impress, let me introduce you to Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe that is truly worth celebrating. Imagine sweet, succulent scallops, kissed with smoky spices and seared to golden perfection, all draped in a honey butter glaze and nestled atop a pillow of creamy, herb-laced polenta. The best part? It comes together in under an hour, yet looks and tastes like something straight out of a high-end restaurant. This is the kind of meal you’ll want to make for special occasions… or any time you crave comfort and a little wow factor on the dinner table.

Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe - Recipe Image

Ingredients You’ll Need

Every element in this dish serves a delicious purpose, each working together for the perfect bite. The ingredients are simple staples, but the way they transform together is nothing short of magic for Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe.

Sea scallops: Opt for large, fresh scallops – their mild, sweet flavor is the star of the show.
Honey: This adds a gentle sweetness that balances the bold spices and highlights the natural sweetness of the scallops.
Unsalted butter: It creates a rich base for the glaze and adds luxurious creaminess to both the scallops and polenta.
Smoked paprika: Brings a deeply smoky, almost barbecue-like dimension that defines the blackened flavor.
Garlic powder: Adds pungency and depth, enhancing both the spice rub and the overall savoriness.
Onion powder: Rounds out the spice mix, giving it a satisfying earthy undertone.
Cayenne pepper: Infuses just the right touch of heat; adjust to suit your spice preference.
Salt: Essential for amplifying every other flavor in the dish – don’t be shy, taste as you go!
Black pepper: Bites through the richness with its sharp, peppery zing.
Olive oil: Helps the spices stick to the scallops and promotes beautiful browning in the skillet.
Yellow cornmeal: The heart of the polenta – choose a good-quality, coarse grind for best texture.
Chicken or vegetable broth: Using broth rather than water gives your polenta a savory depth you’ll love.
Parmesan cheese: Lends melted-into-the-polenta creaminess and a salty, nutty kick at the end.
Fresh thyme: Adds fragrant, herbal notes that sing alongside the creamy polenta base.
Fresh parsley: Brightens up the polenta, adding color and a hint of garden-fresh flavor.
Lemon wedges: A final squeeze over the top lifts every bite and balances the butter and honey beautifully.

How to Make Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe

Step 1: Make the Blackening Spice Mix

Start by combining your smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Give them a stir, and just revel in that smoky aroma — trust me, this blend is the foundation for getting restaurant-quality scallops at home. Adjust the cayenne here if you prefer things milder or with a bigger kick.

Step 2: Prep and Season the Scallops

Pat the scallops dry with paper towels — this step is key for that unbeatable golden sear. Next, brush each scallop lightly with olive oil, then generously coat all sides with your blackening spice mix. The spice rub will create a deep, flavorful crust once seared.

Step 3: Sear the Scallops

Heat one tablespoon of butter in a large skillet over medium-high. When the butter’s just foaming, add the scallops in a single layer (don’t crowd the pan, or you’ll steam instead of sear!). Let each side cook for two to three minutes, until they’re gorgeously blackened and just barely opaque inside. Remove them to a plate while you make that stunning honey butter glaze.

Step 4: Make the Honey Butter Glaze

In the same skillet (no need to wash — those flavorful brown bits are pure gold!), melt the remaining two tablespoons of butter over low heat. Stir in the honey, whisking until the glaze forms. Once smooth and fragrant, return the scallops to the pan briefly, spooning the honey butter over them so each is beautifully glossy and caramelized.

Step 5: Cook the Herby Polenta

While the scallops rest, bring your broth to a gentle boil in a saucepan. Whisk in the yellow cornmeal in a slow, steady stream to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the polenta is thickened and creamy (about 20 minutes). Just before serving, fold in the Parmesan, thyme, parsley, and season with salt and pepper to taste. The result? Silky, herbed polenta that’s comfort in a bowl.

Step 6: Plate and Serve

Spoon a generous bed of herby polenta onto each plate. Arrange the honey butter blackened scallops on top, then drizzle every last drop of that luscious glaze over everything. Finish with a few fresh lemon wedges on the side — a quick squeeze just before eating brings the entire Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe to life.

How to Serve Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe

Garnishes

Fresh herbs are your friend here. Sprinkle extra chopped parsley or thyme over the dish for a vibrant burst of color and flavor right before serving. Don’t forget those lemon wedges — a little acidity cuts straight through the butter and honey, making each bite pop.

Side Dishes

This dish is already rich and satisfying, but if you want to round out the meal, try a simple side salad dressed in a citrus vinaigrette or some roasted seasonal vegetables. Garlic-sautéed greens would also pair beautifully, keeping the focus on the big, bold flavors of your Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe.

Creative Ways to Present

If you’re hosting, individual bowls of polenta with scallops placed artistically on top look stunning. For a party, try serving the dish family-style in a large, shallow platter, or make appetizer bites by spooning polenta onto crostini and topping with a single scallop and a drizzle of glaze.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the scallops and polenta separately in airtight containers in the fridge for up to two days. This keeps the polenta from absorbing all the glaze and helps both elements taste as fresh as possible the next day.

Freezing

Freezing scallops is possible, but bear in mind that their texture can change upon thawing — they may become a little less firm. Polenta, on the other hand, freezes remarkably well. Scoop cooled leftovers into a freezer-safe bag or container and freeze for up to a month.

Reheating

Gently reheat scallops in a covered skillet over low heat with a splash of water or broth. For polenta, warm it in a saucepan with a bit more broth or milk, stirring until creamy. If the polenta thickens too much, just add more liquid until you reach your desired consistency.

FAQs

Can I use frozen scallops instead of fresh?

Absolutely! Just be sure to thaw them thoroughly in the refrigerator overnight and pat them completely dry before searing to get that irresistible golden crust that Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe is known for.

What can I use instead of Parmesan in the polenta?

If you’d like a different flavor or need a vegetarian-friendly cheese, try Pecorino Romano or even a mild goat cheese. For a dairy-free option, use nutritional yeast for that savory punch!

Is this dish spicy?

The heat comes mainly from the cayenne. If you prefer a milder flavor, simply use less, or omit it altogether. You’ll still get plenty of depth from the smoked paprika and black pepper.

How do I get the perfect sear on my scallops?

Patting scallops dry and ensuring your skillet and butter are hot are the keys. Give them space in the pan, avoid moving them around too much, and let that spice crust form before flipping!

Can I prepare any part of this dish ahead of time?

Yes! The herby polenta can be made in advance and reheated gently with a splash of broth. The spice mix can also be mixed ahead and scallops prepped an hour or so before cooking — just hold off on searing until you’re ready to eat.

Final Thoughts

This Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe is everything I love about dinner: simple ingredients, bold flavors, and a presentation that makes everyday meals feel truly special. I hope you give it a try and fall in love with it as much as I have — these scallops are sure to become a new favorite at your table!

Honey Butter Blackened Scallops with Herby Polenta: An Incredible Flavorful Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the luxurious flavors of Honey Butter Blackened Scallops served over a bed of creamy Herby Polenta. This recipe combines perfectly seared scallops with a sweet and savory honey butter glaze, paired with a flavorful and herb-infused polenta.

Ingredients

Scale

For the Blackened Scallops:

Sea scallops (500 grams, cleaned and patted dry)
2 tablespoons honey
3 tablespoons unsalted butter, divided
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Salt (to taste)
Black pepper (to taste)
2 tablespoons olive oil

For the Herby Polenta:

1 cup yellow cornmeal
4 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Lemon wedges (for serving)

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Instructions

Prepare the Blackening Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat the Scallops: Lightly brush scallops with olive oil and coat evenly with the spice mix.
Sear the Scallops: Heat 1 tablespoon of butter in a skillet, sear scallops for 2-3 minutes per side until cooked through.
Create the Glaze: Melt remaining butter with honey in the skillet, then drizzle over the scallops.
Make the Herby Polenta: Boil broth, whisk in cornmeal, cook until creamy. Stir in Parmesan, thyme, parsley, salt, and pepper.
Serve: Place scallops on polenta, serve with lemon wedges.