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.


  1. The foot is the little piece on the side of the scallop that is rubbery.  Be sure to remove it.

FYI, this isn’t my hand 😂


  • 1 pound large sea scallops, feet removed
  • a dash of Tastic Spice original*
  • 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 original*
  • 1 old fashioned grits
  • 1 cup or more of shredded fontina cheese (or your favorite melting cheese)


  1.  Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. (Be careful when heating liquid. The cream can boil over and cause a mess if you’re not paying attention.) Add butter and Tastic.  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.
  2. If scallops are frozen, thaw according to package directions. (Remove the foot if you haven’t.) Pat dry, then lightly sprinkle with Tastic.
  3. On a plate, combine flour, Cajun seasoning, and paprika.
  4. Heat olive oil in a heavy skillet over medium heat.
  5. Coat scallops with the seasoning mixture then dip quickly in the butter.
  6. Cook scallops for about 3 minutes on each side until nicely browned and opaque.
  7. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.



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