Sep 12 2026
Restaurants›Branches Fresh Food Experience›Seared Scallops Recipe

Seared Scallops Recipe

Inspired by Branches Fresh Food Experience
Time50m
Serves4

polenta, apple beurre blanc, parmesan cheese, & crispy sage

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Ingredients

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Seared Scallops

Parmesan Polenta

Apple Beurre Blanc

Crispy Sage & Garnish

Method

Parmesan Polenta

  1. 1

    Bring liquids to a simmer

    In a medium heavy saucepan, combine 4 cups water and 1 cup whole milk with 1 tsp kosher salt. Bring to a gentle simmer over medium heat (do not boil vigorously).

  2. 2

    Cook polenta

    Slowly whisk in 1 cup cornmeal in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened and creamy, about 20–25 minutes for fine polenta (longer if coarse). If polenta thickens too fast, add a splash of hot water or milk to loosen.

  3. 3

    Finish with butter and cheese

    Remove from heat and stir in 2 tbsp unsalted butter and 1 cup grated Parmesan until melted and fully incorporated. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm and cover while you prepare other components.

Apple Beurre Blanc

  1. 4

    Reduce aromatics

    In a small saucepan set over medium heat, combine 1/2 cup dry white wine, 2 tbsp apple cider vinegar, and the finely minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

  2. 5

    Add diced apple

    Add the 1 finely diced apple to the reduced liquid and cook for 2–3 minutes until the apple pieces begin to soften but still hold shape.

  3. 6

    Mount the sauce

    Lower heat to very low. Whisk in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify before adding more. If using, whisk in 1 tbsp heavy cream for extra silkiness. The sauce should be smooth and slightly thickened. Keep warm but do not boil, or the emulsion may break.

  4. 7

    Season

    Season with 1/2 tsp kosher salt and 1/4 tsp white or black pepper. Taste and adjust acidity or salt. If sauce is too sharp, a small pinch of sugar can be added (optional). Keep warm (over a very low simmer or in a warm spot) until plating.

Crispy Sage

  1. 8

    Fry sage leaves

    In a small skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add the sage leaves in a single layer and fry for 8–12 seconds per side until bright green and crisp (they darken quickly). Remove with tongs to paper towels to drain.

  2. 9

    Season

    While still warm, sprinkle the crisped sage with 1/4 tsp flaky sea salt. Set aside.

Seared Scallops

  1. 10

    Prepare scallops

    Pat 12 scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

  2. 11

    Preheat pan

    Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. Allow the butter to foam and begin to brown lightly but not burn.

  3. 12

    Sear scallops

    Add scallops to the pan spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and cook the second side for 1–1.5 minutes until opaque through the center (total cook time ~3–3.5 minutes depending on size). Spoon pan butter over scallops for flavor as they finish. Remove scallops to a warm plate and tent loosely.

  4. 13

    Finish and serve

    Rewarm the polenta if needed. Spoon a serving of Parmesan polenta onto each plate, top with 3 scallops, drizzle apple beurre blanc around and lightly over the scallops, and tuck 2 crisp sage leaves on each plate as garnish. Serve immediately with lemon wedges on the side.

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