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

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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.

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

Stir gradually on low heat til combined.

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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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