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
VERIFIED BY Taste of Home Test Kitchen
- 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