Scallops With Cheese Grits
By: Simmer + Sauce
Published: Wednesday, June 5, 2019 - 2:14pm

Ingredients




For the Scallops:
2 pounds sea scallops
2 tablespoons extra Virgin olive oil
2 tablespoons unsalted butter
salt and pepper
1 bunch fresh chives, finely chopped
micro arugula (or similar) for garnish (optional)
For the Cheese Grits:
2 cups milk
2 cups water
1 1/2 teaspoon salt
1 cup coarse ground cornmeal
1 garlic clove, grated
3 tablespoons unsalted butter
1/2 cup mild cheddar cheese, shredded

Preparation

1 For the scallops: Rinse the scallops and pat dry with paper towel. Season with salt and pepper. 2 Place the olive oil and butter in a medium cast iron skillet and place over high heat. When hot, but not smoking, add the scallops and sear for about 90 seconds until you see a nice brown crust form. Gently flip the scallops and cook about 90 seconds more. Remove from the heat, place on a plate and reserve. 3 For the Cheese Grits: In a medium saucepan add the milk, water and salt, place over medium-high heat and bring to a boil. Add the cornmeal and garlic and mix to incorporate. Reduce the heat to a simmer and cook, while stirring regularly until creamy and almost all the liquid as been absorbed, about 25 minutes. Remove from the heat and mix in the cheese. 4 To serve, spoon a generous amount of cheese grits in desired serving bowls. Top with the seared scallops, garnish with chopped chives and micro arugula.

About

Pan seared scallops with cheese grits: a favorite quick meal.