Scallops With Cheese Grits
Pan seared scallops with cheese grits: a favorite quick meal. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 2 poundsea scallops
- 2 tbspExtra Virgin Olive Oil
- 2 tbspunsalted butter
- 1 pinchsalt and pepper
- 1 bunchfresh chives, finely chopped
- 1 bunchmicro arugula (or similar) for garnish (optional)
- 2 cupsmilk
- 2 cupswater
- 1.5 teaspoonssalt
- 1 cupcoarse ground cornmeal
- 1 clovegarlic, grated
- 3 tbspunsalted butter
- 0.5 cupMild Cheddar Cheese, shredded
Instructions
- 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.