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)
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.
Notes
- Use fresh scallops for best results.
- Adjust cayenne pepper to taste.
- Polenta can be made in advance and reheated with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Searing
- Cuisine: American, Southern-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 grams
- Sodium: 720 milligrams
- Fat: 28 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 28 grams
- Cholesterol: 110 milligrams
