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Seared Scallops with Cheddar-Onion Grits

Total Time

Prep: 20 min. Cook: 35 min.

Makes

4 servings

My holiday guests always love shrimp and grits, but one year when I wanted to shake things up, I added a little something new. These pan scallops are crisp and tender and contrast well with the creamy cheddar grits. —Janice Elder, Charlotte, North Carolina

Ingredients

  • 2 tablespoons butter
  • 3 medium onions, chopped
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 3/4 cup quick-cooking grits
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 12 sea scallops (about 1-1/2 pounds)
  • 1/2 teaspoon Cajun seasoning
  • 1/4 cup yellow cornmeal
  • 2 tablespoons canola oil
  • Minced fresh parsley

Directions

  1. In a large saucepan, heat butter over medium heat. Add onions and salt; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook for 15-20 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
  2. Add broth to onion mixture; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Stir in cheese and sour cream until cheese is melted. Remove from heat; keep warm.
  3. Meanwhile, pat scallops dry with paper towels. Sprinkle with Cajun seasoning. Press flat sides into cornmeal. In a large skillet, heat oil over medium-high heat. Add scallops; cook on each side until golden brown and firm, 2-3 minutes.
  4. Serve with grits; sprinkle with parsley.

Nutrition Facts

3 scallops with 1-1/4 cups grits: 464 calories, 29g fat (13g saturated fat), 69mg cholesterol, 1251mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 17g protein.

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