Scallops & Grits
Creamy, cheesy cheddar grits topped with perfectly seared sea scallops, finished with fresh parsley and hot sauce. Restaurant-quality flavor at home: rich, well-seasoned grits and a quick, hot sear that gives the scallops a golden crust.
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.
Notes
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 the skillet is properly hot before adding the scallops, and don't move them while they sear. Serve immediately, both components are best fresh and hot. Add a pinch of cayenne to the grits for extra heat. Sear in batches for larger quantities so you don't crowd the pan. Grits keep 3 to 4 days refrigerated, reheat with a splash of milk or broth. Scallops are best fresh; reheat gently in a low oven or skillet, not the microwave.