Lemon Caper Scallops with Creamy Polenta
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A Note from Feedfeed
Succulent and sweet scallops pair perfectly with this bright, lemony caper sauce. Serve it up on a bed of creamy, dreamy polenta for a delicious dinner. Be sure to look for "dayboat caught", or "dry packed" scallops, which come in either 10/20 count perpound or 20/30 count per pound. This will ensure you get the perfect sear on the outside of the scallop!
Be sure to use the color of the sear as a gauge for flipping the scallops, since each scallop varies in size and shape. You're looking for a beautiful golden color on the outside to determine when they're done!
This recipe is sponsored by Maine Seafood but all opinions are our own. To learn more about Maine Seafood or find a retailer near you, visit SeafoodFromMaine.com.
- Recipe Card
Recipe Card
For the Polenta
ingredients
- 4 cups chicken or vegetable stock
- 1 cup medium coarse polenta
- 4 tablespoons butter
- Kosher salt and freshly ground pepper, to taste
For the Lemon Caper Scallops
ingredients
- 1 pound Maine dry packed Scallops
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup capers in brine, drained
- 1/4 cup fresh lemon juice, about 1 lemon
- 2 tablespoons chicken stock
- 1 1/2 tablespoons butter
Method
Step 1
For the polenta, add the stock to a medium saucepan on high heat. Bring to a boil and then gradually sprinkle the polenta over the liquid, whisking constantly to fully incorporate. Reduce to a simmer and cook until the polenta is soft and 25-30 minutes, whisking every minute or so, to ensure the polenta does not stick to the bottom. Remove from the heat and stir in the butter. Taste and season with salt and pepper, as needed. Cover with a lid and set aside.
Step 2
For the scallops, line a plate with paper towels and add the scallops. Using a second paper towel, pat the scallops dry. Season with salt and pepper on both sides.
Step 3
In a large skillet on medium high heat, add the olive oil. Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Work in batches, if necessary. Sear each side until golden brown, 2-4 minutes per side, depending on the size of the scallop. Remove the skillet from the heat, transfer the scallops to a plate and set aside.
Step 4
To the same skillet on medium heat, add the capers and fry in the remaining oil, about 1 minute. Then, add the lemon juice and stock and using a rubber spatula, gently scrape the bottom of the pan to incorporate any browned bits into the sauce. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened and reduced. Add the butter and stir until fully melted and combined. Remove the sauce from the heat and set aside.
Step 5
For serving, spoon equal portions of the polenta into four bowls. Top with scallops and spoon the lemon caper sauce over the top. Garnish with cracked black pepper and fresh herbs, if desired. Enjoy!