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.

PAN-SEARED SCALLOPS

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.

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.