Scallops and grits is a classic Southern dish that perfectly blends creamy, comforting grits with tender, flavorful scallops. This recipe brings together simple ingredients to create a meal that’s both elegant and satisfying. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this dish delivers rich flavors and a delightful texture contrast.
We love how easy it is to prepare yet impressive enough to serve guests. The sweet, seared scallops pair beautifully with the buttery, cheesy grits, making every bite a taste of Southern hospitality. Let’s dive into this recipe and bring a little Southern charm to our table tonight.
Ingredients
To craft the perfect Scallops and Grits dish, we need fresh ingredients that complement each other beautifully. Below are the essentials divided into key components to streamline our cooking process.
For the Grits
- 1 cup stone-ground grits (for the creamiest texture)
- 4 cups water or low-sodium chicken broth (for richer flavor)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup sharp white cheddar cheese, shredded
- 1/4 cup heavy cream (optional, for extra creaminess)
- Freshly ground black pepper, to taste
For the Scallops
- 12 large sea scallops, patted dry
- 2 tablespoons olive oil or unsalted butter (for searing)
- Salt and freshly ground black pepper, to season
- 1 teaspoon smoked paprika (optional, for subtle smoky flavor)
For the Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
| Ingredient Group | Key Ingredients | Quantity |
|---|---|---|
| Grits | Stone-ground grits | 1 cup |
| Water or chicken broth | 4 cups | |
| Unsalted butter | 2 tbsp | |
| Sharp white cheddar | 1/2 cup | |
| Scallops | Sea scallops | 12 large |
| Olive oil or butter | 2 tbsp | |
| Sauce | Unsalted butter | 2 tbsp |
| Garlic | 2 cloves | |
| Dry white wine or broth | 1/4 cup | |
| Fresh lemon juice | 1 tbsp |
By using these carefully chosen ingredients, we ensure our Scallops and Grits recipe delivers a perfectly balanced dish with rich, buttery grits paired with sweet, tender scallops and a bright, flavorful sauce.
Equipment Needed
To prepare our Scallops and Grits recipe perfectly, having the right equipment on hand is essential. Each tool ensures precision, enhances cooking efficiency, and helps us achieve the ideal textures and flavors.
Essential Cookware and Utensils
- Heavy-bottomed saucepan: For cooking the grits evenly without scorching.
- Large skillet or sauté pan: To sear scallops perfectly, creating a golden crust while keeping the interior tender.
- Whisk: For stirring grits smoothly and incorporating butter and cheese.
- Wooden spoon or silicone spatula: To stir and scrape grits without damaging cookware.
- Tongs: To gently flip scallops without breaking their delicate texture.
- Measuring cups and spoons: For accurate ingredient quantities.
- Bowl: To hold scallops while seasoning and resting before cooking.
- Colander or fine-mesh sieve: To rinse stone-ground grits if desired (helps remove excess starch).
Optional But Helpful Tools
- Instant-read thermometer: To check scallops’ internal temperature (120°F to 130°F is ideal).
- Zester or microplane: For adding fresh lemon zest or grated cheese if preferred in garnish.
Equipment Table Summary
| Equipment | Purpose |
|---|---|
| Heavy-bottomed saucepan | Cooking grits evenly, preventing burning |
| Large skillet or sauté pan | Searing scallops with a crisp golden crust |
| Whisk | Stirring grits smoothly |
| Wooden spoon/silicone spatula | Stirring and scraping grits without damage |
| Tongs | Turning scallops carefully |
| Measuring cups/spoons | Ensuring precise quantities |
| Bowl | Holding and seasoning scallops |
| Colander or fine-mesh sieve | Rinsing grits to improve texture |
| Instant-read thermometer (optional) | Checking scallop doneness |
| Zester/microplane (optional) | Grating lemon zest or cheese for garnish |
Preparation
To achieve the perfect Scallops and Grits, thorough preparation ensures each component shines with optimum flavor and texture. Let’s start by prepping the creamy, cheesy grits followed by perfectly seared scallops.
Prepping the Grits
- Measure and Rinse: Begin with 1 cup of stone-ground grits. Rinse them under cold water briefly to remove excess starch and grit, then drain thoroughly.
- Boil the Liquid: Bring 4 cups of water or low-sodium chicken broth to a boil in a heavy-bottomed saucepan. Add 1 teaspoon of salt to the liquid for seasoning.
- Cook the Grits: Slowly whisk in the grits to avoid clumping. Reduce heat to a low simmer and cook gently, stirring frequently with a wooden spoon, until the grits thicken, about 20-25 minutes.
- Add the Cream and Cheese: Stir in 2 tablespoons of unsalted butter, 1 cup of sharp white cheddar cheese (grated finely), and ½ cup heavy cream. Continue stirring until the butter and cheese melt smoothly into the grits for a creamy texture.
- Season to Taste: Finish with freshly cracked black pepper and adjust salt if needed. Keep the grits warm on very low heat while you prepare the scallops.
Preparing the Scallops
- Dry the Scallops: Pat 12 large sea scallops dry with paper towels. Removing excess moisture ensures a perfect sear with a golden crust.
- Season Simply: Season both sides evenly with salt, black pepper, and optionally a light dusting of smoked paprika for a subtle smoky star quality.
- Heat the Pan: Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil or unsalted butter, allowing it to shimmer but not smoke.
- Sear the Scallops: Place scallops in the pan without overcrowding them. Sear for 2-3 minutes per side without moving to get a caramelized crust. Flip carefully using tongs.
- Check Doneness: The scallops should be opaque inside and tender. Optionally use an instant-read thermometer aiming for an internal temperature near 130°F for perfect doneness.
| Step | Details | Timing | Temperature |
|---|---|---|---|
| Dry Scallops | Pat dry with paper towels | Immediate | N/A |
| Seasoning | Salt, black pepper, smoked paprika | Immediate | N/A |
| Pan Heating | Medium-high heat, 1 tbsp fat | 1-2 minutes | Shimmering (no smoke) |
| Searing Scallops | Sear 2-3 minutes each side | 4-6 minutes total | Medium-high |
| Doneness Check | Opaque, tender, 130°F internal | After searing | 130°F recommended |
Once the grits are creamy and hot and the scallops are perfectly seared, we are poised to assemble this classic Scallops and Grits dish with the vibrant sauce and garnish.
Cooking Instructions
Let’s dive into the step-by-step process of creating perfectly creamy grits paired with golden seared scallops and a bright flavorful sauce. Follow these detailed instructions to master this classic Southern delight.
Cooking the Grits
- Rinse and Prepare
Rinse stone-ground grits under cold water using a fine-mesh strainer until the water runs clear to remove excess starch.
- Boil the Liquid
In a heavy-bottomed saucepan, bring 4 cups of water or low-sodium chicken broth to a boil. Add 1 teaspoon of salt.
- Add Grits Slowly
Gradually whisk in 1 cup of rinsed grits to avoid lumps. Reduce heat to low and cover partially.
- Simmer Grits
Cook for 20 to 25 minutes, stirring frequently with a wooden spoon to prevent sticking and ensure even cooking.
- Finish with Richness
Stir in the following until fully incorporated and creamy:
- 3 tablespoons unsalted butter
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup heavy cream
- Freshly ground black pepper to taste
- Keep Warm
Reduce heat to very low and keep warm, stirring occasionally.
| Ingredient | Amount | Notes |
|---|---|---|
| Water or chicken broth | 4 cups | For cooking grits |
| Salt | 1 teaspoon | Adjust to taste |
| Stone-ground grits | 1 cup | Rinsed |
| Unsalted butter | 3 tablespoons | Adds richness |
| Sharp white cheddar cheese | 1 cup shredded | Melt into grits |
| Heavy cream | 1/2 cup | For creaminess |
| Black pepper | To taste | Freshly ground preferred |
Searing the Scallops
- Prep the Scallops
Pat 1 pound of large sea scallops dry with paper towels. Season both sides with salt, black pepper, and optionally smoked paprika for a subtle smoky finish.
- Heat the Skillet
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil or unsalted butter until shimmering hot but not smoking.
- Sear the Scallops
Place scallops in the skillet, leaving space between each to avoid steaming. Sear without moving for 2 to 3 minutes until a deep golden crust forms.
- Flip and Finish
Flip scallops carefully using tongs. Cook for an additional 1 to 2 minutes until firm but still tender in the center. Remove from heat immediately to prevent overcooking.
Making the Sauce
- Sauté Garlic
In the same skillet, reduce heat to medium. Add 2 tablespoons unsalted butter and 2 minced garlic cloves. Sauté for about 30 seconds until fragrant.
- Deglaze
Pour in 1/4 cup dry white wine or chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
- Add Brightness
Stir in 1 tablespoon fresh lemon juice and simmer for 1 to 2 minutes until the sauce slightly reduces.
- Finish with Fresh Herbs
Remove from heat and stir in 2 tablespoons chopped fresh parsley and salt and pepper to taste.
- Combine and Serve
Spoon sauce over scallops and serve immediately atop creamy grits. Garnish with extra parsley or lemon zest if desired.
Assembly and Serving
To assemble our Scallops and Grits dish flawlessly, we start by laying down a generous bed of the creamy, cheesy grits at the center of each serving plate. Their rich texture and subtle sharpness from the cheddar form the perfect base.
Next, we gently arrange the seared scallops on top of the grits, spacing them evenly to showcase their golden crust and tender interiors. This layering not only creates visual appeal but allows the luscious scallop juices to mingle with the grits for added flavor.
We then drizzle the vibrant, buttery garlic lemon sauce over the scallops, ensuring every bite bursts with brightness and depth. The fresh parsley garnish finishes the dish, adding a touch of color and herbaceous aroma.
| Assembly Steps | Details |
|---|---|
| 1. Spoon cheesy grits | Create a warm, thick base on each plate |
| 2. Place seared scallops | Arrange scallops atop grits with gentle spacing |
| 3. Drizzle garlic lemon sauce | Spoon sauce evenly over scallops for flavor lift |
| 4. Garnish with fresh parsley | Sprinkle minced parsley and optional lemon zest |
For the ultimate serving experience, we recommend plating immediately while the grits remain warm and the scallops are at peak juiciness. Offer fresh ground black pepper and a squeeze of lemon on the side for guests who prefer extra zing.
This attentive assembly ensures every forkful delivers the classic Southern harmony of sweet seared scallops, buttery, cheesy grits, and a bright, garlicky sauce—a timeless comfort with elegance.
Tips and Variations
To elevate our Scallops and Grits recipe and tailor it to personal tastes, here are some essential tips and flavorful variations to consider:
Tips for Perfect Scallops and Grits
- Choose Fresh Scallops: Use large sea scallops for the best texture and natural sweetness. Pat them dry thoroughly to ensure a crispy golden crust when searing.
- Control Heat: Sear scallops over medium-high heat to get that perfect caramelized surface without overcooking inside.
- Slow Cook Grits: Stir the grits slowly over low heat. This prevents lumps and allows the stone-ground grits to develop a creamy, velvety texture.
- Cheese Selection: Use sharp white cheddar for an authentic Southern flavor, but ensure it melts smoothly to avoid graininess.
- Timing the Sauce: Make the garlic lemon sauce right after searing scallops to deglaze the pan, capturing all the flavorful browned bits.
Flavor Enhancements
- Add a pinch of smoked paprika or cayenne pepper to scallops before searing for a gentle smoky kick.
- Stir in fresh herbs like thyme or chives into the grits for added aroma.
- Use low-sodium chicken broth instead of water for cooking grits to deepen flavor without increasing saltiness.
- For a richer sauce, finish with a splash of heavy cream or a pat of butter.
Variations to Customize Our Dish
| Variation | Description | Suggested Ingredients | Notes |
|---|---|---|---|
| Bacon & Scallops | Add crispy bacon bits for smokiness and crunch. | Bacon, scallops, butter | Render bacon fat for searing scallops |
| Shrimp & Grits | Substitute scallops with shrimp for a different seafood twist. | Large shrimp, garlic, butter | Adjust cooking time for shrimp |
| Spicy Cajun Style | Incorporate Cajun seasoning in both scallops and grits for bold, spicy Southern flair. | Cajun spice blend, hot sauce | Balance heat with cooling cream |
| Mushroom Grits | Enrich grits with sautéed mushrooms for earthy depth. | Cremini mushrooms, garlic, thyme | Sauté mushrooms before adding to grits |
| Lemon Zest Garnish | Boost brightness by garnishing scallops with fresh lemon zest. | Fresh lemon zest, parsley | Adds a zesty aromatic touch |
Essential Reminders for Serving
- Serve Scallops and Grits immediately while the grits remain creamy and scallops juicy.
- Garnish with fresh parsley and a sprinkle of freshly ground black pepper to enhance aroma and presentation.
- Provide lemon wedges on the side to add a fresh citrus twist for guests.
“Cooking is all about balance—between flavors, textures, and timing. Mastering these pointers helps us create a perfectly harmonious Scallops and Grits experience every time.”
By following these tips and exploring variations, we ensure our scallops and grits dish remains flexible, flavorful, and suited to any occasion.
Conclusion
Scallops and grits offer a perfect blend of rich, creamy textures and fresh, savory flavors that bring Southern comfort to any table. With the right ingredients and techniques, this dish is both approachable and impressive. Whether you’re cooking for a special occasion or a casual meal, it’s a recipe that delivers satisfying elegance every time.
We encourage you to experiment with the variations and make the dish your own. Enjoy the process and the delicious results that celebrate the best of Southern hospitality in every bite.
Frequently Asked Questions
What are scallops and grits?
Scallops and grits is a classic Southern dish that pairs tender, sweet seared scallops with creamy, buttery, and cheesy grits. It’s a flavorful and elegant meal suitable for both casual dinners and special occasions.
What ingredients do I need to make scallops and grits?
You’ll need stone-ground grits, water or chicken broth, butter, sharp white cheddar cheese, heavy cream, large sea scallops, olive oil or butter, garlic, white wine or chicken broth for the sauce, lemon juice, parsley, and basic seasonings like salt, pepper, and optional smoked paprika.
What equipment is essential for cooking scallops and grits?
Key equipment includes a heavy-bottomed saucepan for grits, a large skillet for searing scallops, a whisk, wooden spoon, tongs, and optionally an instant-read thermometer and zester for enhanced precision in cooking.
How do I cook the perfect creamy grits?
Rinse the grits, boil them in water or broth, then simmer slowly while stirring. Add butter, sharp cheddar cheese, and heavy cream towards the end for a smooth, rich, and creamy texture.
How do I properly sear scallops?
Pat scallops dry, season with salt, pepper, and optional smoked paprika. Heat a skillet with olive oil or butter on high, then sear scallops for about 2 minutes per side until golden brown with a crust.
What is the sauce used in scallops and grits?
The sauce typically includes butter, garlic, dry white wine or chicken broth, fresh lemon juice, parsley, and seasonings, creating a bright, flavorful complement to the rich scallops and grits.
How should I assemble and serve scallops and grits?
Place a generous bed of creamy grits on the plate, arrange seared scallops on top, drizzle with garlic lemon sauce, and garnish with fresh parsley and lemon zest. Serve immediately while warm.
Can I customize the recipe or add variations?
Yes! You can add smoked paprika, fresh herbs, or bacon for extra flavor. You can also substitute scallops with shrimp or incorporate Cajun spices for a spicy twist.
How do I ensure the dish stays creamy and scallops juicy when serving?
Serve immediately after cooking. Keep the grits warm and the scallops freshly seared. Garnish just before serving and avoid letting the dish sit to maintain the perfect texture and flavor.