Seared Scallops Over Truffle Porcini Polenta

Seared Scallops Over Truffle Porcini Polenta


A truly indulgent dish from start to finish - without taking hours to prepare. Perfectly seared scallops practically melt in your mouth. Add the truffle porcini mushroom polenta, and your palate will be completely delighted. Radishes and steamed cauliflower offer a light counter-flavor to the dish, and a fresh crunch that's guaranteed to satisfy.


Calories Per Serving: 380  |  Serves: 2  |  Minutes: 25

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  1. Bring 2 cups water to boil.
  2. While water heats slice radish very thin and chop parsley. Set aside to use as garnish.
  3. Very slowly whisk in packet of polenta into pan of hot water. Whisk while simmering for 3 minutes, until very thick. Set aside.
  4. Using a paper towel or a kitchen towel, pat the scallops dry. Season scallops with 1 tsp of salt.
  5. Heat a medium skillet over high heat. Add ½ packet canola oil and wait 40 seconds then carefully add scallops and cook for 2 minutes without moving them. After 2 minutes turn scallops over and cook for an additional 2 minutes.
  6. Place polenta on plate, then scallops and top with the radish and parsley.


  • 10 oz sea scallops
  • 1 radish
  • 1 shallot
  • 1 small bunch parsley
  • 1 packet canola oil
  • 1 packet black pepper
  • 1 packet fine sea salt
  • 1 packet truffle porcini polenta

Tools Needed:

  • Sauce pot
  • Medium skillet
  • Fish spatula (recommended)
  • Cooking tongs
  • Chef's knife
  • Whisk