Pan Fried Scallops on Polenta with Roasted Cauliflower

pan fried scallops

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I don’t know about you but I love cooking scallops for dinner. When I lived in New Jersey I had easy access to the mollusks but Montana was not exactly known for bivalves but that’s OK. Thanks to next day air one can have just about anything shipped these days. Now that I am back East I am a little bit closer to scallop country erm, well you know what I mean. I do like to keep a bag in my freezer so I can enjoy them whenever I would like. And last night I liked so I made pan fried scallops.

Pan fried scallops

Table of Contents

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Pan Fried Scallops Recipe with Polenta

Serves 2

  • 1 pound large scallops, about 10
  • 3 TBS flour
  • 1 tsp salt
  • 1 TBS canola oil
  • 1 cup cornmeal
  • 1/2 cup milk mixed with 1/2 cup water
  • 1 TBS unsalted butter
  • 1 tsp salt
  • freshly ground pepper
  • 2 cups cauliflower florets
  • 1 TBS olive oil
  • 2 tsp paprika
  • 1 tsp salt
  • Preheat oven to 400
  • Add cauliflower florets into a bowl. Drizzle with 1 TBS olive oil and sprinkle with paprika and 1 tsp salt. Mix well.
  • Spread cauliflower on a heavy duty baking sheet and roast in the preheated oven for 10 minutes, then lower the heat to 350 to continue cooking until just soft. About 10 – 15 more minutes.

make polenta

  • While the cauliflower is roasting make the polenta; add the milk/water mixture to a small pot over medium heat. Stir in 1 tsp salt. When it comes to a boil add the corn meal and stir.

add butter

  • Remove from the heat, stir in the butter, and cover. Taste and adjust seasoning if needed before serving. Set aside.

dust scallops with flour

  • Make the scallops: on a plate mix the flour, salt 
  • Heat a large fry pan over medium high heat and add the canola oil.

pan fry scallops

  • When the oil is hot add the scallops and pan fry for three minutes, then turn and pan fry for another three minutes. Remove to a paper towel lined plate and cover to keep warm.

pan fried scallops

  • Remove the cauliflower from the oven and plate the dinner.

How Were the Pan Fried Scallops on Polenta with Roasted Cauliflower?

Well, if you ask me it’s pretty hard to ruin scallops. I suppose one could over cook them – sacrilege! They should be just done to be perfect. They are pretty easy to make if you pay attention. I prefer them to shrimp or even lobster if truth be told. Scallops are my favorite seafood!

I have made scallops in the air fryer and I have had scallops in a summer salad and they always shine. Pretty much any way you serve them, scallops are mighty tasty.

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