Pan-Seared Scallops with Prosciutto Polenta

April 10, 2014
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Nothing beats perfectly seasoned and well-prepared scallops for an elegant dinner! My pan-seared scallops are seasoned with tamari and served over a bed of creamy prosciutto polenta! You’ll love the sweet and flavored scallops combined with the creaminess and saltiness of the polenta. This scallop dish is perfect for a special occasion!

Making the Prosciutto Polenta

You’ll love the sweet and tender scallops with this aromatic and creamy prosciutto polenta! Polenta is a great option for pairing with seafood recipes! Plus, it’s super easy to make! Polenta is prepared with cornmeal, broth and aromatics.

First, pour the broth, water, and cream into large soup pot. Bring the liquids to a simmer over medium heat. Meanwhile, preheat a medium saute pan over medium heat and add a drizzle of oil. Sauté the diced shallot and garlic for 3 to 4 minutes until translucent, and then add to the liquids. Keep the sauté pan hot and add the prosciutto slices, 2 to 3 at a time and render until crispy – about 1 minute (they will brown really fast). Remove the fried prosciutto from pan and chop into small bits, then set aside for later.
When the liquids begin to simmer, add in the cornmeal and whisk it in very well to avoid clumps. Next, add in the salt, pepper, dried herbs and the diced prosciutto. Turn the heat down to low, cover the pan and cook for 15 minutes, stirring occasionally. Remove the polenta from the heat and add in the butter and chives. Let the butter melt, then stir it in and keep the polenta warm until ready to serve.

Choosing the Perfect Scallops

There are many different type of scallops available in grocery stores! For this pan-seared scallops recipe, I recommend using extra-large scallops for this recipe – they’re so sweet and tender, plus the presentation will be show-stopping! Most scallops will come either frozen or thawed; most seafood is shipped frozen in the US. Just give yourself ample time for the scallops to defrost! When choosing scallops at the grocery store, look for large, smooth and creamy white scallops that have been cleaned properly. Sometimes, there will be a bit of tough abductor muscle still attached to the sides, make sure to pull that off and discard it! Avoid scallops that are yellowed and look funky!

Preparing the Scallops

Pan-seared scallops are super easy to make at home! The key to making great scallops is using a hot pan! Make sure your frying pan is extra hot before adding the scallops in!

First, pat the scallops completely dry with paper towels. Next, season the scallops lightly with salt and ground pepper.
To prepare the scallops, heat a medium-sized frying pan over medium-high heat and melt the 1 tablespoon of butter. Place the scallops into the pan in a circle around the edges and fry them over medium-high heat for 2 to 3 minutes per side, just until the edges are golden brown. Turn the scallops over and fry on the other side. If desired, add a splash of soy sauce into the pan just as the scallops are finishing, for more flavor and color.
To serve, first spread the polenta onto a plate, then top with 3 to 4 scallops per serving. Garnish with chopped chives and serve warm.

More Recipes!

Enjoyed this delicious seafood recipe? Check out some of my other recipes you’re sure to enjoy!

Butter Poach Lobster Tails – juicy and flavorful lobster poached in butter and herbs, with a creamy risotto!
Creamy Crab Pasta – the most delicious seafood pasta with chunks of crab and a creamy, white wine sauce!
Easy Clams Linguine – this restaurant-style dish is easy to make at home, with clams steamed in white wine!
Salmon Fettuccine Alfredo – a twist on the classic alfredo, with chunks of juicy salmon!
Pan-Seared Scallops – zesty lemon caper jumbo scallops with creamy mushroom risotto! Perfect for a special occasion dinner!

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