Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds large scallops (about 16 scallops)
  • 2 tablespoons extra virgin olive oil
  • kosher salt and black pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 3 cloves garlic, minced or grated
  • 1 pinch crushed red pepper flakes
  • 3 tablespoons salted butter
  • 1 tablespoon honey
  • juice of 1 lemon
  • 2 cups whole milk
  • 1 cup instant polenta
  • 1 tablespoon salted butter
  • 2 tablespoons Crème Fraîche or cream cheese
  • kosher salt and pepper
  • 1/2 cup fresh herbs, chopped, such as basil, parsley, cilantro, and or dill

Instruction

  • 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!