Blackened Honey Butter Scallops over Cheesy Garlic & Herb Polenta
Premium

Blackened Honey Butter Scallops

over Cheesy Garlic & Herb Polenta

40 MIN
+$9.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Delicious seared scallops and a vibrant vegetable sauté come together over a bed of smooth polenta—finished with smoked gouda and garlic-herb butter for delightfully rich flavor.

TECHNIQUE TO HIGHLIGHT
You’ll combine honey, hot sauce, and butter to spoon over (or baste) the scallops as they sear—an easy way to imbue them with exciting flavor and develop a crisp, charred exterior.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Blackened Honey Butter Scallops over Cheesy Garlic & Herb Polenta
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • 1¼ cups Polenta
  • ½ lb Multicolored Grape Tomatoes
  • 3 oz Baby Spinach
  • 2 Scallions
  • 2 Aloha Peppers
  • 2½ Tbsps Vegetable Demi-Glace
  • 2 oz Salted Butter
  • ⅓ cup Crispy Onions
  • 2 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Hot Sauce
  • 4 oz Smoked Gouda Cheese
  • 4 tsps Honey
  • 1 oz Sweety Drop Peppers
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Removed the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the aloha peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the cheese on the large side of a box grater. In a bowl, combine the honey (kneading the packet before opening), 1/4 cup of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

Cook & finish the polenta
2 Cook & finish the polenta

In a large pot, combine the demi-glace, 5 1/2 cups of water, and a big pinch of salt. Heat to boiling on high. Once boiling, stir in the polenta; reduce the heat to low. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Stir in the grated cheese and softened butter until thoroughly combined and the cheese is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, sliced white bottoms of the scallions, and sliced aloha peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the scallops & serve your dish
4 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops; add the sauce (carefully, as the liquid may splatter) and plain butter. Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until the scallops are browned and cooked through. Turn off the heat. Serve the finished polenta topped with the cooked vegetables and cooked scallops (including any sauce from the pan). Garnish with the crispy onions, sliced green tops of the scallions, and sweety drop peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Removed the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the aloha peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the cheese on the large side of a box grater. In a bowl, combine the honey (kneading the packet before opening), 1/4 cup of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & finish the polenta

In a large pot, combine the demi-glace, 5 1/2 cups of water, and a big pinch of salt. Heat to boiling on high. Once boiling, stir in the polenta; reduce the heat to low. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Stir in the grated cheese and softened butter until thoroughly combined and the cheese is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the polenta
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, sliced white bottoms of the scallions, and sliced aloha peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops; add the sauce (carefully, as the liquid may splatter) and plain butter. Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until the scallops are browned and cooked through. Turn off the heat. Serve the finished polenta topped with the cooked vegetables and cooked scallops (including any sauce from the pan). Garnish with the crispy onions, sliced green tops of the scallions, and sweety drop peppers. Enjoy!

Cook the scallops & serve your dish
Browse Steps
1 of 4