The coarsely ground corn of grits adds a pleasing texture and flavor to tender seared scallops in this Southern-influenced dish. It certainly doesn’t hurt that it’s quick and easy too!
Recipe Nutritional Information:
Servings: 3
Estimated Total Preparation Time: 20 minutes
Calories per Serving: 533
Recipe Ingredients:
1 cup instant grits
1 tbsp butter
1-2 tbsp low-fat milk (to loosen grits if too thick)
1 ¼ lb sea scallops (large scallops), cleaned
3 tbsp canola oil
Salt and pepper
Preparation:
1. Prepare grits per the directions on the box. At the end of the cooking process, add butter and milk if needed. Season with salt and pepper. When grits have finished cooking, cover and set aside on the stove-top.
2. Season scallops with salt and pepper on both sides.
3. In a large sauté pan on high heat, add canola oil. When the oil is very hot (it ‘dances’ in the pan), add scallops.
4. Sear the scallops to a golden brown (2 to 3 minutes) and flip, cooking for one more minute.
5. To serve, place a portion of grits into a bowl and top with scallops.