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)
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.
SEASONED CHEESE GRITS
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.