Seared Scallops over Parmesan Polenta + Asparagus

Serves 2 Impressive but relaxed Cold-weather comfort Pairs with: The Prisoner Chardonnay

Shopping List

Seafood

  • Dry sea scallops — 8–10 large (ask for dry-packed)

Polenta Base

  • Coarse polenta (not instant) — 3/4 cup
  • Chicken stock (or water) — 3 cups
  • Heavy cream — 1/2 cup
  • Unsalted butter — 4 tbsp (plus a little extra is nice)
  • Parmigiano-Reggiano — 1/2 cup finely grated (buy a wedge if possible)
  • Kosher salt + black pepper

Asparagus Side

  • Asparagus — 1 bunch (medium thickness)
  • Olive oil
  • Kosher salt + black pepper
  • Lemon — 1 (optional but recommended)
  • Shaved Parmesan (optional)

For Searing & Flavor

  • Neutral high-heat oil (avocado, grapeseed, or canola) — 1 tbsp
  • Unsalted butter — 2 tbsp for basting scallops

Optional “Restaurant” Finishes

  • Fresh thyme or parsley
  • Microgreens
  • Flaky sea salt (Maldon-style)

Before You Start

Recipe

1) Make the Parmesan Polenta (25–30 min)

  1. In a saucepan, bring 3 cups chicken stock (or water) to a gentle simmer. Add a big pinch of salt.
  2. Slowly whisk in 3/4 cup coarse polenta to prevent lumps.
  3. Reduce heat to low. Cook, stirring every few minutes, until thick and creamy (about 20–25 minutes).
  4. Stir in 2 tbsp butter, 1/2 cup warm heavy cream, and 1/2 cup grated Parmesan.
  5. Season with salt and pepper. Keep warm on very low heat, stirring occasionally. If it thickens too much, loosen with a splash of warm water/stock/cream.

2) Roast (or Pan-Sear) the Asparagus (10–12 min)

  1. Heat oven to 425°F (or use a hot skillet).
  2. Trim woody ends from 1 bunch asparagus.
  3. Toss with olive oil, salt, and pepper.
  4. Roast: 10–12 minutes until tender with a little char, OR
    Pan-sear: 6–9 minutes, turning occasionally, until bright green and lightly browned.
  5. Finish with lemon zest or a small squeeze of lemon (optional). Add shaved Parmesan if you want.

3) Sear the Scallops (6–7 min total)

  1. Pat scallops very dry. Season with salt and pepper right before cooking.
  2. Heat a stainless or cast-iron pan over medium-high until very hot.
  3. Add 1 tbsp neutral oil. When it shimmers, place scallops in the pan with space between them.
  4. Sear 2.5–3 minutes without moving them (this builds the crust).
  5. Flip scallops. Add 2 tbsp butter and tilt pan to baste with melted butter.
  6. Cook 1–2 minutes more until sides are opaque and centers are just slightly translucent.
  7. Optional: finish with a tiny squeeze of lemon.

Plating (Makes It Look Expensive)

  1. Spoon polenta into shallow bowls.
  2. Top with scallops (3–5 per bowl).
  3. Drizzle the butter from the pan around the scallops (not drowning them).
  4. Add asparagus on the side.
  5. Finish with cracked pepper, flaky salt, microgreens, or a little lemon zest.

Wine Note

The Prisoner Chardonnay is bold and rich — serve it cool, not ice-cold. Pull it from the fridge about 10–15 minutes before pouring so the texture and aromatics open up.