Seared Scallops & Fontina Grits
Motivation: It's scallops.. It's grits. I'm going to go out on a limb and say you don't need any motivation.
- The foot is the little piece on the side of the scallop that is rubbery. Be sur to remove it.
1 pound large sea scallops ( I like diver)
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
a few teaspoons fresh chopped parsley to garnish
For the Creamy Grits:
1 cup heavy cream
2 1/2 cups chicken broth or vegetable broth
4 tablespoons butter
1 tbsp Tastic spice*
1 old fashioned grits
1 cup or more of shredded fontina cheese (or your favorite melting cheese)
- 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. Add cheese in after grits have been cooked through.
- 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.
*Tastic Spice is available HERE
Do me a favor? If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are. I repost my favorite ones 😊