Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Seared Scallops in Tomato Sauce
with creamy polenta / roasted broccoli

Active: 40 Total: 40

Tender, seared scallops are such a luxurious treat but are so much easier to prepare than you may think! Basted in garlicky tomato sauce and spooned onto creamy polenta, they feel both elegant and homey. Start the polenta first, then finish the rest of the meal while it cooks.



Creamy Polenta:
  • Water - 2 cups
  • Milk - 1 cup (sub water)
  • Salt - 1/2 tsp
  • Polenta - 1/2 cup (not instant)
  • Butter - 2 Tbsp
Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 1 Tbsp
Seared Scallops in Tomato Sauce:
  • Garlic - 3 cloves , chopped
  • Shallots - 1 clove , diced
  • Lemons - 1 , wedges
  • Sea scallops, medium-sized - 1 lb (sub peeled and deveined shrimp)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Wine, white - 1/4 cup (sub stock)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Thyme, fresh - 2 sprigs
  • Red pepper flakes (opt) - 1/4 tsp


  1. Broccoli / Garlic / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Lemons - Prep as directed.

  3. Scallops - Pat scallops dry and season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 400F / 204C degrees.

  2. Toss broccoli with cooking oil (portion for broccoli) and season with some salt and pepper. Spread out on a sheet pan.

  3. While the oven heats, combine water, milk, and salt in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because the milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a low simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes. Remove from heat and stir in the butter. Season to taste with some salt and pepper and cover to keep warm.

  4. While polenta cooks, transfer broccoli to the oven and roast until tender and beginning to brown in spots, 20 to 25 minutes, shaking the pan halfway through cooking.

  5. While polenta and broccoli are cooking, place a nonstick skillet with first portion of cooking oil (for scallops) over medium heat. Add shallots to heated oil with a pinch of salt and saute until golden, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir in wine, tomatoes with their juices, thyme sprigs, and red pepper flakes (if using). Reduce heat to low and simmer gently until liquid is slightly reduced and the flavors have come together, 4 to 5 minutes. Remove from heat, remove and discard thyme sprigs, and season with some salt and pepper. Transfer mixture to a bowl and set aside. Wipe out the skillet well and return to heat.

  6. Add second portion of cooking oil (for scallops) to the skillet and return to medium heat. Add scallops to heated oil and cook without stirring for 2 to 3 minutes or until scallops are golden brown on the bottom. Flip the scallops and cook about 1 minute more (be careful not to overcook them or they will become tough.) Turn heat down to low and add tomato sauce back to the pan. Spoon the sauce over the scallops and cook very gently until everything is heated through, about 1 to 2 minutes more.

  7. Ladle polenta into serving bowls and spoon scallops and tomato sauce over the top. Serve with roasted broccoli on the side and lemon wedges to squeeze over everything. Enjoy!



0 reviews