Seared Scallops with Polenta, Shrimp & Tomato
Tender scallops seared golden-brown, served over creamy polenta with brown shrimp and cherry tomatoes in brown butter. A dinner that tastes restaurant-fancy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat polenta according to package directions (usually 3–5 minutes), stirring often until smooth and creamy. Set aside.
Step 2
Pat scallops completely dry. Season generously with salt and black pepper on both sides.
Step 3
Heat 1 tbsp butter in a large skillet over medium-high heat until foaming. Sear scallops 90 seconds per side without moving—they should turn opaque and golden.
Step 4
Transfer scallops to a plate. Add remaining 2 tbsp butter to the pan along with shrimp, tomatoes, and a pinch of salt.
Step 5
Sauté shrimp and tomatoes for 3 minutes until shrimp are pink and tomatoes begin to blister. Squeeze lemon over the top.
Step 6
Divide polenta between bowls. Top with scallops, then shrimp and tomato mixture. Garnish with parsley and serve immediately.
Tools you’ll need
- large 12-inch stainless steel or cast iron skillet
- small saucepan or microwave-safe bowl
- wooden spoon
- paper towels
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