Seared Scallops on Polenta

featuring Oregon White Truffle Finishing Salt
or try with Dilly-O Finishing Salt
Salinity™ Salts: Seared Scallops on Polenta Recipe

This delicious blend of scallops and polenta is not only mouth-watering, but also filling. There’s something about our Oregon White Truffle Finishing Salt that enhances even the most delicate of foods, like scallops, which is why you might be just a little reluctant to settle for table salt — or any old sea salt — ever again. It’s been known to happen. Serves 4 (3 scallops per person).


  • 12 scallops (about 1 1/2 lbs.)
  • 1 cup polenta
  • 3 cups water
  • 1/4 cup finely grated Manchego, Parmesan or Romano cheese
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Freshly ground pepper, to taste
  • Fresh herb garnish (optional)
  • Salinity™ Salts Oregon White Truffle Finishing Salt



    In a large saucepan over a high heat, bring salted water to a boil. Stirring with a wooden spoon, gradually pour in the polenta. Lower heat to medium and continue stirring occasionally, being sure to scrape the bottom of pan. Continue cooking until polenta thickens.

    Reduce heat to simmer and add 1 teaspoon of salt and freshly ground pepper. Add butter and cheese, stirring until smooth. Cover and remove from heat.


    In a large sauté pan, heat olive oil until just smoking. Gently place scallops in the pan and cook over medium heat. Sear each side for 2 minutes until golden.

    Divide and spread polenta on 4 dinner plates. Gently place 3 scallops in the center of the polenta and sprinkle with Oregon White Truffle Finishing Salt.


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