My holiday guests love shrimp and grits, but I wanted to shake things up one year. These pan scallops are crisp and tender and contrast well with the creamy cheddar grits. —Janice Elder, Charlotte, North Carolina
- 2 tablespoons butter
- 3 medium onions, chopped
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3/4 cup quick-cooking grits
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 cup sour cream
- 12 sea scallops (about 1-1/2 pounds)
- 1/2 teaspoon Cajun seasoning
- 1/4 cup yellow cornmeal
- 2 tablespoons canola oil
- Minced fresh parsley
- In a large saucepan, heat butter over medium heat. Add onions and salt; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
- Add broth to onion mixture; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Stir in cheese and sour cream until cheese is melted. Remove from heat; keep warm.
- Meanwhile, pat scallops dry with paper towels. Sprinkle with Cajun seasoning. Press flat sides into cornmeal. In a large skillet, heat oil over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm.
- Serve with grits; sprinkle with parsley. Yield: 4 servings.
Originally published as Seared Scallops with Cheddar-Onion Grits in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p50
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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