Pan-Seared Scallops with Fresh Corn Polenta
Serves 4
Joe Sheridan
Academy of Culinary Arts, Atlantic City

Its the control you have, you can boil a pot of water and then turn the heat down and bring it to a low simmer in seconds.

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Fresh Polenta
  • 4 ears Yellow Corn, shucked
  • 4 TBSP. Unsalted Butter
  • 2 TBSP. Fresh Thyme, minced
  • 2 TBSP. Italian Parsley, minced
  • 2 TBSP. Fresh Chives, minced
  • 1 TBSP. Fresh Rosemary, minced
  • To Taste Kosher Salt
  • To Taste Black Pepper
  • 12 ea. Sea Scallops
  • To Taste Kosher Salt
  • To Taste Ground Coriander
  • 2 TBSP. Oil

Fresh Polenta

  1. Over parchment paper, grate the corn on the largest holes of a box grater, catching as much of the liquid as possible. Transfer shavings and liquid to a bowl.
  2. In a saucepan, heat half of the butter over medium-low heat. Add the corn and its juices to the pan. Season with salt and pepper and cook, stirring, for 5-10 minutes, until the mixture thickens slightly and the raw taste is cooked out of the corn.
  3. Stir in the fresh herbs. Add the remaining butter off-heat, and stir to combine. Taste and season with additional salt and pepper if needed.


  1. Preheat a heavy-bottomed skillet over medium heat. Remove the side muscle from the scallops and pat dry. Season lightly with salt and coriander.
  2. Add the oil to the pan and allow to heat. Swirl the oil around the pan to coat the bottom. Place the seasoned scallops in the pan and cook for about 1-2 minutes per side, turning once. Once evenly browned, remove the scallops from the pan and Place on a paper towel to drain any excess oil.
  3. To serve: Spoon the Fresh Polenta in the center of 4 plates. Arrange three scallops per plate on the corn mixture. Garnish with popcorn shoots or baby arugula and serve immediately.
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Academy of Culinary Arts, Atlantic City