Monday, November 23, 2009

Pan Seared Scallops with Seasoned Cheese Grits

You can make this meal in under 15 minutes, maybe less... And it's so good.

The scallop recipe is so easy, I don't list any amounts for you. Use as many scallops as you want for how ever many people you are serving. The grits recipe serves 2 to 4 depending on serving size.


olive oil (enough to barely cover bottom of pan)
sea scallops
Italian-seasoned breadcrumbs

Heat the olive oil in a large non-stick pan over medium heat. Dredge the scallops in breadcrumbs. Add scallops to the pan, cook 2 to 3 minutes. Turn scallops and cook 2 to 3 minutes or until done.

Note: I buy frozen sea scallops from Publix. They come in a 24 ounce bag (6 to 8 servings). I just take out and thaw the amount that I need.


2/3 cup quick-cooking grits
2 cups water
2 tablespoons butter
1/4 cup shredded Italian-blend cheese
2 tablespoons cooked bacon pieces
1 teaspoon Montreal steak seasoning

Bring water to a boil in a saucepan. Add grits and bring back to boil. Reduce heat and simmer for 5 to 7 minutes. Stir in remaining ingredients; cover and let stand 1 minute.

Note: For cooked bacon pieces, I use the ones that come in a little pouch, like Hormel brand. (I use a store brand) Heat them up first in a small skillet to get them crispy.

1 comment:

Erin said...

This looks delish!! I will definitely have to try this recipe! And who doesn't love cheese grits?!?