Brown Butter Scallops with Polenta

This was very good! I was feeling something different, so I decided to find a recipe for scallops. This was my first time making scallops too.

Ingredients

Fresh sea scallops
5 tablespoons butter
4-5 sprigs italian herbs such as oregano, parsley, and thyme
Juice of 1/4 lemon
1 cup dried polenta (I used Bob's Red Mill brand; do NOT use instant polenta for this recipe)
5 cups water

Salt and pepper

Olive oil

Directions

To prepare polenta:

1. Combine dried polenta and water. Over high heat, bring mixture to a boil. Whisk frequently to avoid lumps. When mixture begins to spit, turn heat down to medium-low. Continue to cook, stirring often, until polenta is thickened and soft and pulls away slightly from the edge of the pot. You can add some butter to it

To prepare scallops and sauce:

1. Pat the scallops dry and season lightly with salt and pepper
2. Using a regular or cast-iron skillet, bring a few tablespoons of oil to high heat. When pan is very hot, add scallops and sear for about 3 minutes. Flip the scallops and sear on the opposite side for an additional 3 minutes, or until scallops are cooked to your liking. Remove scallops and set aside
3. Reduce the heat to medium-low. Add the  butter and herbs to the pan. Butter will bubble and brown while herbs fry rapidly. Cook for 1-2 minutes or until butter is lightly browned 4. Turn off the heat and finish sauce with lemon juice  
5. Serve the scallops over a bed of polenta, with a drizzle of the brown-butter sauce and fried herbs