Honey Butter Blackened Scallops with Herby Polenta.

Name: Kerang Hitam Mentega Madu dengan Herby Polenta.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 pounds large scallops (about 16 scallops); 2 tablespoons extra virgin olive oil; kosher salt and black pepper; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 3 cloves garlic, minced or grated; 1 pinch crushed red pepper flakes; 3 tablespoons salted butter; 1 tablespoon honey; juice of 1 lemon; 2 cups whole milk; 1 cup instant polenta; 1 tablespoon salted butter; 2 tablespoons Crème Fraîche or cream cheese; kosher salt and pepper; 1/2 cup fresh herbs, chopped, such as basil, parsley, cilantro, and or dill

Pan seared scallops tossed with spices, honey, and a touch of butter, then served over a creamy herb swirled polenta. Serve with a simple salad and you'll have a quick and easy skillet dinner that's full of flavor.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Kerang Hitam Mentega Madu dengan Herby Polenta.

Foto: Half Baked Harvest

Ingredients

6 servings

1 1/2 pounds large scallops (about 16 scallops)
2 tablespoons extra virgin olive oil
kosher salt and black pepper
2 teaspoons smoked paprika
2 teaspoons ground cumin
3 cloves garlic, minced or grated
1 pinch crushed red pepper flakes
3 tablespoons salted butter
1 tablespoon honey
juice of 1 lemon
2 cups whole milk
1 cup instant polenta
1 tablespoon salted butter
2 tablespoons Crème Fraîche or cream cheese
kosher salt and pepper
1/2 cup fresh herbs, chopped, such as basil, parsley, cilantro, and or dill

Steps

1. Pat the scallops dry. In a medium bowl, combine the scallops paprika, cumin, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, and honey. Cook until the butter is golden and the scallops are opaque, about 3-4 minutes. Remove from the heat, add the lemon juice.3. Spoon the polenta into bowls. Top with the scallops and a sprinkle of fresh herbs. Squeeze lemon juice over top. Enjoy! 
1. In a medium saucepan bring 2 cups water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter, creme fraiche, and herbs. Season with salt and pepper. Serve warm.

Nutrition Facts (per serving)

Macronutrients

Calories51426% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 31.759

Per Serving Rp 5.293/serving

🏠 Save ~Rp 63.518 compared to buying!

📋 Price Breakdown (19% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
large scallops	0.5 pounds	-	-
extra virgin olive oil	2 tablespoons	-	-
kosher salt and black pepper	-	-	-
smoked paprika	2 teaspoons	Rp 40.000/kg	Rp 8.000
ground cumin	2 teaspoons	Rp 70.000/kg	Rp 14.000
garlic	3 cloves	-	-
pinch crushed red pepper flakes	1	-	-
salted butter	3 tablespoons	-	-
honey	1 tablespoon	-	-
juice of 1 lemon	1 l	-	-
whole milk	2 cups	-	-
instant polenta	1 cup	Rp 3.500/bungkus	Rp 9.759
salted butter	1 tablespoon	-	-
Crème Fraîche or cream cheese	2 tablespoons	-	-
kosher salt and pepper	-	-	-
fresh herbs	0.5 cup	-	-