This scallops and grits recipe brings restaurant-quality flavor to your own kitchen: creamy, cheesy cheddar grits topped with perfectly seared sea scallops, finished with fresh parsley and a dash of hot sauce. It’s a genuinely special dish that’s easier to make at home than you might expect, with rich, savory grits and quickly seared scallops that develop a beautiful golden crust in just a few minutes. Whether it’s for a weekend brunch, a date night dinner, or just a craving for something a little special, this dish delivers big flavor with straightforward technique.
The key to this dish is getting two things right: creamy, well-seasoned grits, and a proper sear on the scallops. The grits simmer low and slow until tender, then get finished with sharp cheddar and warm spices for real depth of flavor. The scallops, meanwhile, cook fast and hot in a cast-iron skillet, just a minute and a half per side, developing a golden crust while staying tender inside. Together, they make a dish that tastes like something you’d order at a nice restaurant.
Why this works
A few key techniques are what make this dish taste so good, and they’re worth understanding.
Simmering the grits slowly in milk and broth builds creamy texture and flavor. Cooking the grits in a mix of whole milk and chicken broth (rather than just water) gives them a richer, more savory base flavor from the start. Simmering them covered for about 20 minutes, stirring occasionally to prevent sticking, is what makes them fully tender and creamy, rather than gritty or undercooked in the center.
Stirring in cheese and spices off the heat finishes the grits perfectly. Adding the sharp cheddar, chili powder, paprika, and pepper after the grits are cooked and the heat is off lets the cheese melt in smoothly without overcooking or separating, resulting in rich, cheesy, well-seasoned grits.
Using dry sea scallops and removing the side muscle sets up a great sear. Dry (not wet-packed) scallops sear much better since they aren’t full of added moisture that would cause them to steam rather than brown. Removing the small, tough side muscle from each scallop before cooking also ensures every bite is tender.
And searing hard and fast in a hot cast-iron skillet is the key to a golden crust. Getting the skillet properly hot before adding the scallops, then searing for just 1½ minutes per side without moving them, develops a deep golden crust while keeping the inside tender and just cooked through. Keeping the scallops from touching each other in the pan helps them sear rather than steam, since crowding the pan drops the surface temperature and traps moisture around each piece.
What goes in
The ingredients build the grits and the seared scallops.
For the grits, you’ll need old-fashioned grits, whole milk, chicken broth, sharp cheddar cheese, chili powder, paprika, black pepper, and salt.
For the scallops, you’ll need dry sea scallops, butter, olive oil, and salt and pepper, plus fresh parsley and hot sauce for serving.
A few notes. Use dry sea scallops (not the wet-packed kind treated with a preservative solution), since they sear far better. Remove the small side muscle from each scallop before cooking, it’s tough and best discarded. Use old-fashioned grits (not instant) for the best texture. And a cast-iron skillet is ideal for searing the scallops, since it holds and distributes heat well.
How to make it
Start by making the grits. In a medium saucepan, add the milk, chicken broth, and about ½ teaspoon of salt.
Bring to a boil and stir in the grits. Turn the heat down to a simmer.
Cover and cook for about 20 minutes, stirring occasionally to keep the grits from sticking.
Once done, turn off the heat and stir in the cheese, chili powder, paprika, pepper, and more salt if desired. Stir until melted and fully incorporated.
Meanwhile, season the scallops with a little salt and pepper.
Heat a cast-iron skillet over high heat and add the butter and olive oil.
Once hot, add the scallops, keeping them from touching each other in the pan.
Sear for 1½ minutes per side.
Serve the scallops hot over the grits. Top with parsley and hot sauce.
Tips, serving, and storing
A few things help. Stir the grits occasionally as they simmer so they don’t stick or scorch. Pat the scallops dry before seasoning and searing for the best crust. Make sure your skillet is properly hot before adding the scallops, and don’t move them while they sear. And serve immediately, since both the grits and the scallops are best enjoyed right away, hot.
A couple more. If you like extra heat, add a pinch of cayenne to the grits along with the other spices. And this dish is easily scaled up for a dinner party, just be sure to sear the scallops in batches so you don’t crowd the pan.
This dish is a complete, satisfying meal on its own, perfect for a special dinner, date night, or an elevated brunch. Serve it hot, right after searing the scallops, with extra hot sauce on the table for anyone who wants more kick. A simple green salad or some sautéed greens on the side rounds out the meal nicely.
For storing, the grits keep well in an airtight container in the fridge for up to 3 to 4 days and reheat nicely with a splash of milk or broth to loosen them back up. Scallops, however, are best enjoyed fresh, since they lose their delicate texture when reheated and can turn rubbery. If you have leftover scallops, gently warm them in a low oven or skillet rather than the microwave, though the texture won’t be quite the same as freshly seared.
This makes about 4 servings. Creamy, cheesy grits topped with perfectly seared scallops make for a genuinely impressive dish, and it’s easier to pull off at home than you might think, as long as you get the sear right. Once you’ve nailed that quick, hot sear once, it becomes a technique you can lean on for scallops again and again.
WP Tasty (Tasty Recipes Premium) field values
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free (naturally gluten-free. Contains shellfish and dairy, so not vegetarian, vegan, or shellfish-free.)
- Keywords: scallops and grits, seared scallops recipe, cheddar grits, Southern scallops grits, cast iron seared scallops
- Serving Size: 1 serving (recipe serves 4)
- Calories: (leave blank. No nutrition data was provided. Generate values with Nutrifox before publishing rather than estimating.)
- Equipment: Cast-iron skillet, medium saucepan
Scallops & Grits
Equipment
- Cast-iron skillet
- Medium Saucepan
Ingredients
Scallops
- 1 lb dry sea scallops small side muscle removed
- 1 tbsp butter
- 1 tbsp olive oil
Cheddar Grits
- 1 cup old-fashioned grits
- 1 cup whole milk
- 3 cups chicken broth
- 1 1/4 cups sharp cheddar cheese shredded
- 1 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp fresh ground pepper
- salt to taste
For Serving
- 1 tbsp fresh parsley
- hot sauce to taste
Instructions
- Start the Grits: In a medium saucepan, combine the milk, chicken broth, and about 1/2 teaspoon salt.
- Cook the Grits: Bring to a boil and stir in the grits. Reduce to a simmer, cover, and cook about 20 minutes, stirring occasionally to prevent sticking.
- Finish the Grits: Turn off the heat and stir in the cheese, chili powder, paprika, pepper, and more salt if desired. Stir until melted and fully incorporated.
- Season the Scallops: Meanwhile, season the scallops with a little salt and pepper.
- Sear: Heat a cast-iron skillet over high heat and add the butter and olive oil. Once hot, add the scallops, keeping them from touching each other in the pan.
- Finish Searing: Sear for 1 1/2 minutes per side.
- Serve: Serve the scallops hot over the grits. Top with parsley and hot sauce.
