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!
