Seafood

Grilled Parmesan Breaded Scallops and Cheesy Polenta Recipe for Two

Perfectly Grilled Parmesan Breaded Scallops and Cheesy Polenta have golden brown, tender and delicious sea scallops served over a bed of creamy Parmesan polenta.

Grilled Parmesan Breaded Scallops and Cheesy Polenta

 

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This combination of creamy cheesy polenta with rich, salty breaded scallops is absolutely magical.

 

This recipe is super easy and makes a very impressive lunch, dinner, or romantic date night meal for two.

 

How to make Grilled Parmesan Breaded Scallops and Cheesy Polenta:

For the breading:

Combine the bread crumbs, 1/8 cup Parmigiano Reggiano, salt and pepper on a plate and mix together.

bread crumbs, parmesan cheese, salt and pepper mixed on a plate

 

Wash scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself.

 

Just pinch the side muscle between your thumb and first-finger with a paper towel, and tear it away.

gripping the side muscle of a scallop with a paper towel

 

Don’t worry too much if you can’t find it on all the muscles. It often gets dislodged and washed away during the harvesting process and won’t harm your dish if a few slip through.

 

Pat the scallops very dry with paper towels and place them in a small bowl.

 

Add 1 Tablespoon olive oil and mix to coat.

sea scallops mixed with olive oil in a bowl

 

Dip the scallops in the bread crumb and cheese coating, turning to cover evenly.

 

Gently press the crumbs onto the scallops.

 

Place the scallops in a single layer on a clean plate.

sea scallops coated in bread crumb mixture on a plate

 

Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

 

For the cheesy polenta:

While the scallops chill, pour the chicken broth into a medium saucepan and place over high heat. Click here for a medium sauce pan.

 

Season the broth with salt and pepper, and then bring to a boil.

 

While whisking, slowly pour the polenta into the broth a little at a time. Be sure not to add too much of the Polenta too soon or it will cause lumps.

polenta simmering in chicken stock in a sauce pan

 

Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.

 

Stir in 1/4 cup Parmigiano Reggiano, butter, and more salt and pepper, if needed.

whisking parmesan, butter, salt, and pepper into polenta in a sauce pan

 

For the lemon garnish (Optional):

Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.

parsley, lemon zest, olive oil, and lemon juice mixed in a bowl

 

For the grill:

Spray a grill grate generously with olive oil.

 

Place the scallops on the grill grate 1 – 2 inches apart and grill over direct medium heat until just opaque in the center, about 5 – 8 minutes, turning once halfway through grilling time. Treat them gently when turning.

breaded sea scallops cooking on a grill

 

Remove from the grill.

 

Spoon half the polenta onto each plate, top with the scallops.

 

(Optional) Drizzle some of the garnish onto each scallop and serve warm.

 

If you don’t want to use the lemon garnish you can also just drizzle some olive oil onto each scallop.

 

 

Grilled Parmesan Breaded Scallops and Cheesy Polenta Recipe for Two

 

 

 

Yield: 2 servings

Grilled Parmesan Breaded Scallops and Cheesy Polenta

Perfectly Grilled Parmesan Breaded Scallops and Cheesy Polenta have golden brown, tender and delicious sea scallops served over a bed of creamy Parmesan polenta.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the breading:

  • 1/4 cup Italian seasoned breadcrumbs
  • 1/8 cup grated Parmigiano Reggiano cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 10 large sea scallops
  • 1 Tablespoon olive oil

For the cheesy polenta:

  • 2 cups chicken broth
  • 1/3 cup polenta, or coarse ground cornmeal
  • 1/4 cup grated Parmigiano Reggiano
  • 1 Tablespoon butter
  • Salt and pepper to taste

For the lemon garnish (Optional):

  • 1 Tablespoon fresh parsley
  • 1 teaspoon lemon zest
  • 1/2 tablespoon olive oil
  • 1 teaspoon lemon juice

Instructions

For the breading:

  1. Combine the bread crumbs, 1/8 cup Parmigiano Reggiano, salt and pepper on a plate and mix together.
  2. Wash scallops and remove the small, tough side muscle. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger with a paper towel, and tear it away. Don't worry too much if you can't find it on all the muscles. It often gets dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.
  3. Pat the scallops very dry with paper towels and place them in a small bowl.
  4. Add 1 Tablespoon olive oil and mix to coat.
  5. Dip the scallops in the bread crumb and cheese coating, turning to cover evenly.
  6. Gently press the crumbs onto the scallops.
  7. Place the scallops in a single layer on a clean plate.
  8. Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

For the cheesy polenta:

  1. While the scallops chill, pour the chicken broth into a medium saucepan and place over high heat. Click for a medium sauce pan.
  2. Season the broth with salt and pepper, and then bring to a boil.
  3. While whisking, slowly pour the polenta into the broth a little at a time. Be sure not to add too much of the Polenta too soon or it will cause lumps.
  4. Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.
  5. Stir in 1/4 cup Parmigiano Reggiano, butter, and more salt and pepper, if needed.

For the lemon garnish (Optional):

  1. Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.

For the grill:

  1. Spray a grill grate generously with olive oil.
  2. Place the scallops on the grill grate 1 - 2 inches apart and grill over direct medium heat until just opaque in the center, about 5 - 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
  3. Remove from the grill.
  4. Spoon half the polenta onto each plate, top with the scallops.
  5. (Optional) Drizzle some of the garnish onto each scallop and serve warm.
  6. If you don’t want to use the lemon garnish you can also just drizzle some olive oil onto each scallop.

Notes

If you don’t want to use the lemon garnish you can also just drizzle some olive oil onto each scallop.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 463 Saturated Fat: 8g Cholesterol: 45mg Sodium: 1207mg Carbohydrates: 37g Fiber: 1g Sugar: 1g Protein: 25g

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1 Comment

  • Reply
    vidaao
    April 19, 2018 at 10:30 pm

    Try these scallops! they are amazing.

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