Honey Butter Blackened Scallops with Herby Polenta

The first time I made Honey Butter Blackened Scallops with Herby Polenta, it was a spontaneous weeknight dinner that transformed our usual routine into a gourmet experience. I had some large scallops sitting in the fridge, and the thought of searing them in a honey butter sauce made my mouth water. As the scallops caramelized beautifully in the pan, the aroma of smoked paprika filled the kitchen, taking me back to sunny summer evenings spent by the sea. I paired them with creamy polenta, infused with fresh herbs, which complemented the sweet and savory scallops perfectly. The combination of textures and flavors was so delightful that it quickly became a household favorite. Cooking should always be about enjoying the process and sharing those delicious moments with loved ones.

Honey Butter Blackened Scallops with Herby Polenta Ingredients

When it comes to creating Honey Butter Blackened Scallops with Herby Polenta, the ingredients are what bring this dish to life. Each component plays a vital role, from the sweetness of honey to the freshness of herbs. The scallops are the star, but the supporting cast of ingredients ensures every bite is memorable.

• 1 1/2 pounds large scallops (about 16 scallops) – These tender morsels are the highlight of the dish, offering a sweet and buttery flavor that pairs perfectly with the other ingredients.
• 2 tablespoons extra virgin olive oil – Adds richness and helps achieve that beautiful sear.
• kosher salt and black pepper – Essential for seasoning, bringing out the natural flavors of the scallops.
• 2 teaspoons smoked paprika – Adds a wonderful smoky depth to the dish.
• 2 teaspoons ground cumin – A warm spice that enhances the overall flavor profile.
• 3 cloves garlic, minced or grated – Provides an aromatic base that elevates the dish.
• 1 pinch crushed red pepper flakes – For a subtle kick of heat that balances the sweetness.
• 3 tablespoons salted butter – For basting the scallops, adding richness and flavor.
• 1 tablespoon honey – The star of the sauce that caramelizes beautifully.
• Juice of 1 lemon – Brightens up the dish with its acidity.
• 2 cups whole milk – Adds creaminess to the polenta.
• 1 cup instant polenta – The base of the dish, creamy and comforting.
• 1 tablespoon salted butter (for polenta) – Enhances the flavor of the polenta.
• 2 tablespoons Crème Fraîche or cream cheese – Adds a tangy richness to the polenta.
• kosher salt and pepper (to taste) – Important for seasoning the dish to perfection.
• 1/2 cup fresh herbs, chopped, such as basil, parsley, cilantro, and/or dill – Offers freshness and color to the dish.

Preparation Steps for Honey Butter Blackened Scallops with Herby Polenta

Preparing Honey Butter Blackened Scallops with Herby Polenta is truly a delightful experience. The beauty of this dish lies in how quickly the scallops cook, making it a perfect choice for a weeknight dinner. Follow these steps to create a beautiful, flavorful meal that you’ll want to share with everyone!

1. Start by patting the scallops dry with a paper towel. This step is crucial as it helps to achieve a golden crust. In a medium bowl, combine the scallops, smoked paprika, ground cumin, garlic, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Mix everything gently until the scallops are coated evenly with the spices. The aroma will already make your mouth water!
2. Next, heat the olive oil in a large skillet over high heat. You’ll know it’s ready when the oil shimmers enticingly. Carefully add the seasoned scallops to the skillet, making sure not to overcrowd them. Sear for about 2 to 3 minutes on one side until they are beautifully browned.
3. Once the scallops are golden, flip them over gently. Add the butter and honey to the skillet. As the butter melts, use a spoon to baste the scallops with the buttery, honeyed goodness. Cook for an additional 3 to 4 minutes until they are opaque and tender. Don’t forget to remove from heat and squeeze in the lemon juice; it’ll brighten the dish!
4. While the scallops are cooking, prepare the polenta. In a medium saucepan, bring 2 cups of water and the whole milk to a boil over medium heat. Gradually whisk in the instant polenta, stirring constantly. Cook until the polenta is soft and thick, which should take about 5 minutes. The consistency should be creamy and smooth, making it irresistible!
5. Next, stir in the additional butter, Crème Fraîche, and your choice of fresh herbs into the polenta. Mix well to combine, and season with kosher salt and pepper to taste. The creamy texture of the polenta should complement the sweet and savory scallops beautifully.
6. To serve, spoon the creamy polenta into bowls. Top generously with the sautéed scallops and finish with a sprinkle of fresh herbs. A final squeeze of lemon juice over the top ties everything together. Enjoy every bite of this stunning dish!

Tips and Variations

Every dish has little nuances that can elevate it. Here are some tips to make your Honey Butter Blackened Scallops with Herby Polenta experience even better:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.
• Freezing: While it’s best fresh, you can freeze cooked scallops for up to 3 months. Thaw in the refrigerator before reheating.
• Pairing: Serve the scallops with a side salad or roasted seasonal vegetables for a balanced meal.
• Herb variations: Try using different combinations of fresh herbs to play with flavors—basil, dill, or even mint can alter the profile nicely.
• Make it spicy: If you enjoy heat, consider adding more crushed red pepper flakes or even a few dashes of hot sauce to the scallops.

Serving Suggestions

When it comes to serving Honey Butter Blackened Scallops with Herby Polenta, the presentation can truly elevate the entire dining experience. Here are a few suggestions:

• Plate it beautifully: Use shallow bowls to present the creamy polenta. Top it with the scallops and a sprinkle of herbs to create a visually appealing dish.
• Ideal for summer dinners: This dish is perfect for those warm summer evenings, offering a light yet satisfying meal option.
• Pair with refreshing drinks: Consider pairing the dish with a light, non-alcoholic beverage like sparkling water with lemon for a refreshing complement.
• Occasions: While it’s great for family dinners, it’s also impressive enough to serve at gatherings or dinner parties.
• Storage tips: If you’re making this for a gathering, prepare the scallops just before serving to keep them at their best.
• Seasonal pairings: Roast some asparagus or zucchini for a delightful side that complements the flavors of the dish.

FAQ

Conclusion

The Honey Butter Blackened Scallops with Herby Polenta is a dish that truly encapsulates summer dining. The balance of flavors and textures makes it a standout recipe that’s sure to impress anyone you serve it to. I highly encourage you to give it a try and enjoy the delightful experience it brings to your table. You won’t regret it!

Honey Butter Blackened Scallops with Herby Polenta

The ultimate comfort food that balances sweet and savory. Honey Butter Blackened Scallops with Herby Polenta is an easy weeknight dinner that will impress your family and friends. Try it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 1/2 pounds large scallops (about 16 scallops)
• 2 tablespoons extra virgin olive oil
• kosher salt and black pepper
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 3 cloves garlic minced or grated
• 1 pinch crushed red pepper flakes
• 3 tablespoons salted butter
• 1 tablespoon honey
• juice of 1 lemon
• 2 cups whole milk
• 1 cup instant polenta
• 1 tablespoon salted butter (for polenta)
• 2 tablespoons Crème Fraîche or cream cheese
• kosher salt and pepper (to taste)
• 1/2 cup fresh herbs chopped, such as basil, parsley, cilantro, and/or dill

Equipment

• Skillet
• Large Pot
• Grater
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. 1. Start by patting the scallops dry with a paper towel. This step is crucial as it helps to achieve a golden crust. In a medium bowl, combine the scallops, smoked paprika, ground cumin, garlic, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Mix everything gently until the scallops are coated evenly with the spices. The aroma will already make your mouth water!
2. 2. Next, heat the olive oil in a large skillet over high heat. You’ll know it’s ready when the oil shimmers enticingly. Carefully add the seasoned scallops to the skillet, making sure not to overcrowd them. Sear for about 2 to 3 minutes on one side until they are beautifully browned.
3. 3. Once the scallops are golden, flip them over gently. Add the butter and honey to the skillet. As the butter melts, use a spoon to baste the scallops with the buttery, honeyed goodness. Cook for an additional 3 to 4 minutes until they are opaque and tender. Don’t forget to remove from heat and squeeze in the lemon juice; it’ll brighten the dish!
4. 4. While the scallops are cooking, prepare the polenta. In a medium saucepan, bring 2 cups of water and the whole milk to a boil over medium heat. Gradually whisk in the instant polenta, stirring constantly. Cook until the polenta is soft and thick, which should take about 5 minutes. The consistency should be creamy and smooth, making it irresistible!
5. 5. Next, stir in the additional butter, Crème Fraîche, and your choice of fresh herbs into the polenta. Mix well to combine, and season with kosher salt and pepper to taste. The creamy texture of the polenta should complement the sweet and savory scallops beautifully.
6. 6. To serve, spoon the creamy polenta into bowls. Top generously with the sautéed scallops and finish with a sprinkle of fresh herbs. A final squeeze of lemon juice over the top ties everything together. Enjoy every bite of this stunning dish!

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.