halfbakedharvest4.4
Honey Butter Blackened Scallops with Herby Polenta.
Pan seared scallops tossed with spices, honey, and a touch of butter, then served over a creamy herb swirled polenta. Serve with a simple salad and you'll have a quick and easy skillet dinner that's full of flavor.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●saucepan
- ●whisk
📝 Preparation Steps
1
1. Pat the scallops dry. In a medium bowl, combine the scallops paprika, cumin, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the scallops and sear on both sides until browned, about ⏱️ 2-3 minutes. Add the butter, and honey. Cook until the butter is golden and the scallops are opaque, about ⏱️ 3-4 minutes. Remove from the heat, add the lemon juice.3. Spoon the polenta into bowls. Top with the scallops and a sprinkle of fresh herbs. Squeeze lemon juice over top. Enjoy!
ground cumin2 teaspoonsgarlic, minced or grated3 clovescrushed red pepper flakes1 pinchhoney1 tablespoon
2
Herby Polenta
3
1. In a medium saucepan bring 2 cups water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about ⏱️ 5 minutes. Stir in the butter, creme fraiche, and herbs. Season with salt and pepper. Serve warm.
Nutrition Facts
calories
514 kcal
serving Size
1 serving
sodium Content
3314 mg
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...