Scallops & Grits

This is one of the first things I tried to make for Ross when we started dating. I think a lot of people get scared to cook salmon and scallops but they are both so easy and quick once you know how to do it right. I add caramelized corn and onions to the top but that is not necessary, it just adds a little texture! Here is what you’ll need:

  • 12 oz scallops
  • 1/2 cup Quakers quick grits
  • 1 14 oz can chicken broth
  • 1/2 white onion
  • 1 14 oz canned corn
  • 2 tbsp ghee
  • 1/4 cup fat free shredded mozzarella
  • 2 tbsp Tonys Seasoning
  • 3 tbsp grated parmesan
  • Salt & Pepper
  • Parsley for garnish **{optional}

You will first start by sautéing onion in 1 tbsp olive oil in the sauce pan you will also be using for your grits. Sauté onion until translucent and add drained corn.IMG_8493.JPG


Once these have browned set them off to the side. IMG_8499.JPG

Now pour the can of chicken broth into a sauce pan and bring to a boil. Once the water is boiling start to slowly pour in 1/2 cup grits. Reduce heat to medium/low and cook for 4-5 minutes covered.



Now add your cheese, tonys seasoning, and ghee. IMG_8504.JPG

Stir gradually on low heat til combined.


Now time for the scallops! Pat your scallops dry and season with salt and pepper, both sides. Heat your cast iron skillet with olive oil on high heat. IMG_8494.JPG

Once your pan is very hot you will add scallops one by one. Don’t crowd the pan or else they will steam and not form a crust! IMG_8507.JPG

These only take about 1 1/2 minutes each side. Do not overcook or they will be rubbery and yucky! Now plate your grits, corn, and scallops! I added parsley for garnish, but you can skip this step.





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