Brown Butter Scallops with Polenta

Quickly seared scallops with italian herb brown butter sauce. Topped over creamy polenta.

Brown Butter Scallops with Polenta

  • 16 fresh sea scallops, side muscle removed
  • 3 tablespoons butter, plus 5 tablespoons butter, divided
  • 4-5 sprigs italian herbs such as oregano, parsley, and thyme
  • Juice of 1/4 lemon
  • 1 cup dried polenta (I used Bob's Red Mill brand; do NOT use instant polenta for this recipe)
  • 5 cups water
  • Salt and pepper

To prepare polenta:
  1. Combine dried polenta and water. Over high heat, bring mixture to a boil. Whisk frequently to avoid lumps. When mixture begins to spit, turn heat down to medium-low (polenta should intermittently bubble and pop, but not rapidly). Continue to cook, stirring often, for about 45-50 minutes, until polenta is thickened and soft and pulls away slightly from the edge of the pot. Melt in 3 tablespoons of butter and season to taste with about 1-1 ½ teaspoons of salt.
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