This recipe combines two southern favorites—grits and Cajun or Creole seasoning—with sea scallops.
Ingredients
1 pound large sea scallops
1 dash salt
1 tablespoon all-purpose flour
1 1/2 tablespoons Cajun, or Creole seasoning
1 teaspoon paprika
3 tablespoons unsalted butter, melted
2 to 3 teaspoons olive oil
1 teaspoons finely chopped parsley, for garnish
For the Creamy Grits:
1 cup heavy cream
1 2/3 cups chicken broth
1 cup water
4 tablespoons (2-ounces) unsalted butter
1/4 teaspoon salt
1/8 to 1/4 teaspoon freshly ground black pepper
1 cup quick-cooking grits
Step by step
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.
