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Bacon Seared Scallops with Creamy Parmesan Polenta

Bacon Seared Scallops with Creamy Polenta
Prep Time
15 minutes
Cook Time
15-20 minutes

Bacon Seared Scallops is a knock out dinner any day of the week, but pair them with creamy polenta and you’ve got a restaurant-quality meal in the comfort of your home at half the price.  If you want to impress that special someone, this recipe is for you. And clean up is a pinch with only two pans.

Do not file Bacon Seared Scallops with Creamy Polenta away for a rainy day. File it at the front!


You’ll need (1-2) 6-ounce portions of Fish Fixe Scallops


2 tbsp butter

2 tbsp fresh squeezed lemon juice

1/4 c basil, fresh and chopped

3 strips of bacon, chopped into 1/4″ pieces


1/2 tsp salt

1/2 tsp pepper

2 tbsp butter

2 c fresh corn (you can sub frozen corn)

1 c dry polenta

2 c milk

1c water

1 c parmesan cheese



  1. Thaw and prep the Fish Fixe Scallops according to package instructions, dry reely well
  2. Salt and pepper the scallops and set aside to rest
  3. In a medium sauce pan, add 2 tbsp butter, corn and cook down
  4. Add in milk, water and polenta
  5. Bring the pan to high heat, stir until you reach your desired thickness
  6. Reduce heat, add in parmesan cheese and salt and pepper to taste
  7. Depending on the thickness, add more butter or milk to thin polenta
  8. Set polenta aside and keep warm
  9. Bring a heavy duty cast iron to high heat
  10. Add the diced bacon to the pan and cook until crispy (be careful not to burn the bacon fat by cooking on too high of a heat)
  11. Once done cooking, remove bacon and set on a paper towel
  12. Add Scallops to the same pan and cook 2 minutes per side or until golden brown
  13. Remove Scallops and set side
  14. Add in 2 tbsp butter, 2 tbsp lemon juice, stir in bacon bits and basil and stir to combine
  15. Plate the polenta, top with scallops and pour the finished sauce over the entire plate
  16. Enjoy!

Recipe Notes

Convenient. Healthy. Affordable.

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