I decided that I would try my hand at making the dish my own and using my favorite seafood. Place scallops on the grill flattest side down.
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Ladle scallops and sauce evenly on top of the grits.
Scallops and grits. For the scallops heat a little oil in a saucepan over a high heat. Press flat sides into cornmeal. If you need to thin out the grits.
Sear Scallops about 2 minutes a side maybe a few seconds more. Scallops and Buttermilk-Fontina Grits. Sprinkle with Cajun seasoning.
Paired it with my favorite wine. Pour on to the cooked grits stir well then remove from heat. Cover and leave to rest.
Meanwhile pat scallops dry with paper towels. Scallops34 C Stone Ground GritsLemon juiceButter12 Bag Spinach leavesSalt as preferred Cook grits same time as searing scallops. Scallops and Cheddar Grits with Chorizo Serves 4 The first time I had the Southern classic shrimp and grits was on-set during the filming of.
Make sure you use fat wild-caught scallops previously frozen is fine as long as theyre a fairly. During the last minute of grilling time grill the scallions over high heat turning once. We love scallops and grits so whats not to love.
Cook 2-3 minutes on each side or until golden brown and firm. If scallops are resistant to turning continue to grill another few seconds. Try this Alveda Kings Scallops and Grits recipe or contribute your own.
Garnish with a sprinkling of chopped parsley and serve immediately. Grill the scallops over direct high heat with the lid closed until lightly browned and just opaque in the center 4 to 6 minutes turning once or twice. Sep 20 2014 - When I moved to the South nearly 20 years ago it did not take me long to discover the Southern favorite shrimp and grits.
The word dry when referring to scallops. Cook the prawns for 2 minutes then turn. 50 from 1 reviews.
In a large skillet heat oil over medium-high heat. When done stir in cheddar cheese. After one minute turn scallops with tongs.
Alveda Kings Scallops and Grits recipe. Grill over direct high heat with the lid closed. I hope you enjoy this recipe as much as I do.
Season the Scallops with salt and pepper. Cook the grits with water or stock according to package directions to make 4 servings of grits my package called for 3 cups water for 34 cup grits but be sure to check the proportions on your label. At the end of the second minute turn fire down a bit add cream sauce to scallops and reheat.
Depending on their size plan on 5 to 6 scallops for each serving. Chef Ryan cooks up seared scallops grits and salmon caviar. Inspired by one of my favorite comfort foods Shrimp and Grits this recipe for Scallops and Grits is just as special.
For best results choose dry sea scallops - 16 to 20 per pound size. Scallops and Grits with Wilted Spinach Dinner idea I saw posted by my friend Nancy. To serve plate individual portions of grits top with scallops and spoon some of the pan juices over all.
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