|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe combines two southern favorites—grits and Cajun or Creole seasoning—with sea scallops.
Cooking the grits takes the longest, therefore start with them to make sure they are ready at the same time as the scallops. Grits can be kept warm but scallops should be served hot and straight from the skillet.
For this recipe, you can use quick grits, medium or coarse grits. Stoneground grits take longer to cook but it’s worth the extra effort because they are especially flavorful.
The scallops used in this recipe are sea scallops, which are much larger than bay scallops and especially good for sautéing and pan-searing.
For seasoning the scallops, you have the choice between Creole or Cajun seasoning. They are often used interchangeably but they have different ingredients and a different taste. Creole seasoning is less spicy than Cajun seasoning, which also contains a good portion of Cayenne pepper. Unlike Cajun seasoning, Creole seasoning contains dried herbs such as oregano and thyme.
The dish makes an excellent fall or winter dinner as is but if you want to serve it with a sauce, try a sherry cream sauce.
If you have leftovers, you can reheat the grits in the microwave. Scallops on the other hand are not suitable for reheating in the microwave; they are best reheated in the oven at 375 degrees F until heated through.
- 1 pound large sea scallops
- a dash of salt
- 1 tablespoon flour
- 1 1/2 tablespoons Cajun or Creole seasoning
- 1 teaspoon paprika
- 3 tablespoons melted butter
- 2 to 3 teaspoons olive oil
- Garnish: a few teaspoons fresh chopped parsley
- For the Creamy Grits:
- 1 cup heavy cream
- 1 can (1 2/3 cups) chicken broth
- 1 cup of water
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 1 cup quick grits
Gather the ingredients.
Prepare the Grits: Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.
Prepare the Scallops: If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt.
On a plate, combine flour, Cajun seasoning, and paprika.
Heat olive oil in a heavy skillet over medium heat.
Coat scallops with the seasoning mixture then dip quickly in the butter.
Cook scallops for about 3 minutes on each side until nicely browned and opaque.
Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.
Serve immediately and enjoy!
- For even more flavor, serve the scallops drizzled with Sherry Cream Sauce or a Cajun seasoned white sauce.