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
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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.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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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

Blackened Honey Butter Scallops

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
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