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Browned Butter Rosemary Scallops with Marscapone Polenta

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 -8


  • 12 large scallops
  • 2 Tbsp butter
  • 2 large sprigs rosemary
  • 1/2 lemon juiced and zested
  • Polenta: 2 Tbsp butter
  • 18 oz polenta precooked (purchased from Trader Joe's)
  • 1 large shallot diced
  • 1 Tbsp crushed garlic
  • 1/2 c mascarpone cheese
  • 1/2 c Parmesan
  • 1 c. water
  • 1/2 Tbsp chicken bouillon
  • Garnish: Thyme
  • Rosemary
  • Lemon zest


  • Coat the bottom of a large skillet with oil, then heat on medium-high. When pan is hot, lay scallops down. Allow bottoms to sear for about 3 minutes, then add butter and rosemary to center.
  • Flip scallops and baste with rosemary butter for about 2 more minutes. Drizzle over lemon juice, then remove from heat—do not overcook.
  • In large sauce pan, melt butter on medium heat. When the butter has melted and begins to froth slightly, add shallots and garlic.
  • Allow aromatics to brown slightly, then add polenta. In order to make the polenta smooth, I used a potato masher to mash the polenta, added an additional cup of water to add moisture and achieve a thick, smooth consistency, and 1/2 tablespoon of chicken bouillon for flavor.
  • Heat polenta for 5-8 minutes on medium-low heat, then stir in mascarpone and Parmesan until creamy and melted.
  • Plate the scallops on top of a dollop of polenta. Garnish with fresh thyme, rosemary, and freshly grated lemon zest.