Sage Butter Scallops on Polenta Rounds bring together the richness of seared scallops, the creamy crispness of polenta, and the fragrant warmth of sage butter. Perfect for dinner parties or special occasions, this dish is both elegant and packed with flavor. Whether you serve it as a starter or a light main course, these bite-sized treats are sure to impress.

In this article, we’ll guide you through the step-by-step process to create these delectable bites, share tips for cooking scallops and polenta, and suggest creative variations to make the dish your own.

Why You’ll Love Sage Butter Scallops on Polenta Rounds

1. Balanced Flavors

The combination of tender scallops, buttery polenta, and aromatic sage creates a harmonious flavor profile.

2. Elegant Presentation

These beautifully assembled bites make an eye-catching appetizer for any occasion.

3. Easy Yet Impressive

Despite its sophisticated appearance, this dish is simple to prepare with basic ingredients.

4. Versatile

Serve as an appetizer, small plate, or even a light entrée with a salad on the side.

Ingredients for Sage Butter Scallops on Polenta Rounds

For the Polenta Rounds:

  • 1 cup polenta (cornmeal): The base for creamy, crispy rounds.
  • 3 cups water or chicken broth: Adds depth of flavor.
  • 1/2 teaspoon salt: Enhances the polenta’s natural flavor.
  • 2 tablespoons unsalted butter: Adds richness.
  • 1/4 cup Parmesan cheese, grated: Infuses the polenta with a nutty flavor.
  • 2 tablespoons olive oil: For frying the polenta.

For the Sage Butter Scallops:

  • 12 large sea scallops: The star ingredient, offering tender sweetness.
  • 2 tablespoons unsalted butter: Forms the base of the sage butter sauce.
  • 1 tablespoon olive oil: Helps achieve a golden sear on the scallops.
  • 1 tablespoon fresh sage, finely chopped: Adds an earthy, aromatic touch.
  • 1 clove garlic, minced: Infuses the sauce with flavor.
  • Salt and pepper, to taste: Brings out the natural sweetness of the scallops.

For Garnish:

  • Fresh sage leaves: Adds a pop of color.
  • A sprinkle of Parmesan cheese: Enhances the richness of the dish.

Step-by-Step Guide to Making Sage Butter Scallops on Polenta Rounds

Step 1: Prepare the Polenta Rounds

  1. Cook the polenta: Bring water or chicken broth to a boil in a medium saucepan. Add salt, then slowly whisk in the polenta to prevent lumps. Lower the heat and stir frequently until thickened (10-15 minutes).
  2. Enrich with flavor: Stir in butter and Parmesan cheese until the polenta is creamy and smooth.
  3. Set the polenta: Pour the cooked polenta into a greased baking dish or onto a sheet pan, spreading it to about 1/2-inch thickness. Refrigerate for at least 30 minutes to allow it to set.
  4. Cut the rounds: Use a 2-inch cookie cutter or a small glass to cut out rounds from the chilled polenta.

Step 2: Sear the Polenta Rounds

  1. Heat the oil: Warm olive oil in a non-stick skillet over medium heat.
  2. Fry the rounds: Sear the polenta rounds for 2-3 minutes per side, or until golden brown and crispy. Remove and set aside.

Step 3: Cook the Scallops

  1. Prep the scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
  2. Sear the scallops: Heat olive oil in a skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side, or until golden brown with a caramelized crust. Remove from the skillet and set aside.

Step 4: Make the Sage Butter Sauce

  1. Prepare the butter: Reduce the heat to medium and add butter to the skillet. Allow it to melt and turn slightly golden (browned butter stage).
  2. Add sage and garlic: Stir in chopped sage and minced garlic. Cook for 1 minute until fragrant.
  3. Deglaze the pan: Scrape up any browned bits in the skillet for added flavor.

Step 5: Assemble the Dish

  1. Layer the polenta and scallops: Place a crispy polenta round on a serving platter and top it with a seared scallop.
  2. Drizzle with sage butter: Spoon a small amount of the sage butter sauce over each scallop.
  3. Garnish: Finish with a sprinkle of Parmesan cheese and a fresh sage leaf for a polished presentation.

Tips for Perfect Sage Butter Scallops on Polenta Rounds

1. Dry the Scallops Thoroughly

Patting the scallops dry ensures they sear beautifully without steaming.

2. Chill the Polenta

Chilling the polenta allows it to set firmly, making it easier to cut and fry.

3. Don’t Overcrowd the Pan

Cook the scallops in batches if necessary to achieve an even sear.

4. Serve Immediately

This dish is best served warm to enjoy the full flavor and texture.

Variations of Sage Butter Scallops on Polenta Rounds

1. Lemon Butter

Add a splash of lemon juice to the sage butter sauce for a bright, tangy twist.

2. Truffle Flavor

Drizzle with truffle oil or sprinkle with truffle salt for an indulgent upgrade.

3. Herbed Polenta

Incorporate chopped fresh herbs like thyme or rosemary into the polenta for additional flavor.

4. Cheesy Polenta

Use a blend of Parmesan, Gruyère, or Fontina cheese to make the polenta extra creamy and decadent.

Serving Suggestions

Sage Butter Scallops on Polenta Rounds pair wonderfully with:

  • Crisp White Wine: A glass of Sauvignon Blanc or Chardonnay complements the rich flavors.
  • Fresh Greens: Serve alongside a light salad with citrus vinaigrette.
  • Vegetable Side: Roasted asparagus or green beans make a great accompaniment.

Sage Butter Scallops on Polenta Rounds are a stunning combination of flavors and textures that will elevate any meal. Whether you’re hosting a dinner party or enjoying a romantic evening at home, this dish offers sophistication and satisfaction in every bite. With its crispy polenta, tender scallops, and aromatic sage butter, it’s sure to be a hit.

Try this recipe today and bring a touch of gourmet elegance to your table!