Wednesday, April 16, 2014

Scallops and Grits


A few Lenten Friday nights ago, my husband and I had a cooking date night. We went to the store to get fresh seafood (scallops for me, shrimp for him) and came home to prepare it our favorite ways. I made a pot of grits to go along with both of our dishes, and also snagged a piece of Mike's shrimp to top my plate of Scallops and Grits.

The scallops were seasoned and cooked perfectly. Don't cook for too long, or you may overcook the scallops and they'll be chewy. The grits were phenomenal - creamy, cheesy, and full of flavor.

Scallops and Grits

·1 cup water
·3/4 cup grits
·6 oz. chive and onion cream cheese
·Salt, black pepper, and cayenne pepper to taste
·1 TBS extra virgin olive oil
·1 lb scallops
·Half of a lemon
·Salt, black pepper, onion powder, and garlic powder to taste

For the grits, combine water and grits in a small saucepan. Cook over medium heat for 5-7 minutes until creamy. Remove from heat, stir in cream cheese until melted. Season with salt, black pepper, and cayenne pepper to taste.

For the scallops, heat olive oil in a medium saucepan over medium heat. Add scallops, season with salt, pepper, onion powder, and garlic powder. Cook for 3-4 minutes, turning once. Remove from heat and squeeze juice from half a lemon over the scallops. Serve over a large spoonful of grits.