Seared Scallops with Cheddar-Onion Grits Recipe

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Seared Scallops with Cheddar-Onion Grits Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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