I love scallops! The soft buttery texture with the little hint of crunch from a perfectly seared crust. I hope you enjoy them as much as I do.

I made a critical error when creating the scallops for this photo. I was not patient enough and added them too soon to the pan which is why you don’t see that perfect sear. Maybe one day I’ll reshoot the photo but as this is for fun and scallops are a little pricey, I wasn’t' going to redo it.

Seared Scallops with Spicy Tomato Grits

2 servings

1/2 cup white stone ground grits (instant grits will not work)
3/4 cup milk
1 cup vegetable broth
1/2 tsp salt
3 TBS butter, divided
1/2 tsp salt-free Italian Seasoning
3/4 cup diced tomato
1/4 cup chopped bell pepper
2 cloves garlic, minced
1 TBS olive oil
1 tsp siracha
6-8 sea scallops, muscle removed
Optional Toppings: Microgreens, Parmesan cheese

Tools: Whisk, Sauce Pot, Skillet, Tongs

In a saucepan with a lid, bring 1/2 cup white stone ground grits, 3/4 cup milk, 1 cup broth, 1/2 tsp salt, 1 TBS butter, and 1/2 tsp salt-free Italian Seasoning to a boil. Reduce heat to low, stir with a whisk and cook 25-30 minutes. Whisk every 8 minutes to keep grits smooth.
While grits are cooking, dice tomato, chop bell pepper, and mince garlic cloves.
Add 1 TBS of olive oil to a sauté pan over medium heat.
Add 3/4 cup diced tomato, 1/4 cup chopped bell pepper, 2 cloves garlic, minced, and 1 tsp siracha. Stir and simmer for 10 minutes
Taste the grits the last few minutes of cooking to ensure they are done. Continue cooking if needed to ensure they don’t have any ‘crunch’ . Set aside until serving
Prep the scallops by removing the muscle if needed. Depending on where you buy, this may have already been done for you. Lightly salt and pepper
When both the tomato mixture and grits are done, heat a small skillet on high heat with the remaining 2 tablespoons of butter.
Make sure the pan is fully hot or you won’t get the right sear! Add the scallops (there should be sizzling!) cook on each side for 90seconds. Do not overcook the scallops or they will be tough!
Plate the grits, add the tomato mixture and then the scallops. Top with microgreens and/or parmesan cheese.