Pan Seared Scallops with Smoked Gouda Grits (30 Minutes)

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Imagine tender and succulent scallops, perfectly seared to a golden brown, nestled on a bed of creamy and flavorful smoked gouda grits. The sweetness of the scallops pairs exquisitely with the smoky, cheesy grits, resulting in a delightful dish that is sure to impress. And the best part? It can be whipped up in just 30 minutes, making it a perfect choice for a quick yet decadent meal. Let’s get started!

Ingredients

Units Scale
  • 1 pound sea scallops, patted dry
  • 1 cup stone-ground grits
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1 cup shredded smoked gouda cheese
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Capers and lemon, for garnish

Instructions

  1. In a medium saucepan, bring the chicken or vegetable broth and milk to a gentle boil. Stir in the stone-ground grits and reduce the heat to low. Cook the grits according to the package instructions, typically around 20 minutes, stirring occasionally to prevent sticking.
  2. While the grits are cooking, season the scallops with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the scallops to the skillet and sear for about 2-3 minutes on each side until they develop a golden crust. Be careful not to overcrowd the skillet to ensure proper searing.
  3. In a separate small saucepan, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Remove from heat and set aside.
  4. Once the grits are cooked and creamy, stir in the shredded smoked gouda cheese until fully melted and incorporated. Season with additional salt and pepper to taste.
  5. To serve, divide the smoked gouda grits among plates and top with the pan-seared scallops. Drizzle the garlic butter over the scallops and garnish with fresh parsley, capers, and lemon for an added burst of freshness.

Notes

For the best results, choose large, dry-packed sea scallops as they sear beautifully and have a sweet, delicate flavor. For the creamiest grits, use stone-ground grits instead of instant or quick-cooking varieties. Keep a close eye on the scallops while searing to avoid overcooking, as they can become tough and rubbery if cooked too long. Feel free to add a splash of fresh lemon juice to the garlic butter for a bright and tangy touch to the dish. Complete the meal with a side of sautéed spinach or roasted asparagus for a well-rounded and nutritious dinner. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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