Grilled Sea Scallops

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

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Grilled Sea Scallops

For the breading

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

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.

Don’t worry too much if you can’t find all the side muscles. They often get 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.

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.

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 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.

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.

For the lemon garnish (Optional)

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

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.

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.

You may also enjoy

These great recipes:

Seared Scallops with Spinach and Bacon

This Seared Scallops with Spinach and Bacon recipe is delicious, easy and quick. With just 10 minutes of prep and 10 minutes cooking, you can have this impressive and romantic dish on the table in about 20 minutes.

Get the Recipe

Baked Buttery Sea Scallops with Pasta

Baked Buttery Sea Scallops are big scallops baked in butter, white wine, lemon juice, Parmesan cheese, and garlic until perfectly tender. More Parmesan cheese is broiled on top and then these succulent scallops are served over a bed of tender pasta.

Get the Recipe

Cheesy Garlic Bacon Scallops and Linguine

Cheesy Garlic Bacon Scallops and Linguine has pan seared golden brown sea scallops tossed together with a creamy Parmesan cheese sauce, tomatoes, garlic, and perfectly cooked linguine. This recipe is easy and quick, ready in just 30 minutes.

Get the Recipe

Seared Scallops with Rice and Broccoli

These Seared Scallops with Parmesan Rice and Broccoli have creamy Parmesan cheese mixed with rice, seared scallops, garlic, broccoli, and brown butter drizzled on top. This recipe is versatile. You can easily swap out the rice for risotto, and the scallops for shrimp.

Get the Recipe

Continue to Content

Yield: Serves 2

Grilled Sea Scallops

Print

Grilled Sea 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.
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.
• Don't worry too much if you can't find all the side muscles. They often get dislodged and washed away during the harvesting process and won't harm your dish if a few slip through.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 463Saturated Fat: 8gCholesterol: 45mgSodium: 1207mgCarbohydrates: 37gFiber: 1gSugar: 1gProtein: 25g

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.