Scallops and Grits



4 cups water

1/2 teaspoon salt

1/2 beef bouillon cube

1 cup stone-ground grits

2 tablespoons butter

2 cups shredded sharp cheddar cheese


1 pound sea scallops

1 lemon juiced

4 tablespoons chopped parsley

1 cup thinly sliced scallions

2 cloves garlic thinly sliced

2 tablespoons olive oil



cayenne pepper


Bring water to a boil. Add salt and whisk in bullion cube. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.


Rinse scallops and pat dry. Season with salt, pepper and cayenne. Add olive oil to pan over medium heat. Gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes and then turn over. Add the lemon juice, parsley, scallions and garlic. Saute for 2 minutes.Spoon grits into a serving bowl and top with the scallops. Serve and enjoy.

Fort Worth, Texas

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