Seared Sea Scallops With Creamy Grits
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 466.3
- Total Fat: 34.8 g
- Cholesterol: 152.1 mg
- Sodium: 733.7 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.7 g
- Protein: 22.1 g
View full nutritional breakdown of Seared Sea Scallops With Creamy Grits calories by ingredient
Introduction
Big sea scallops are coated with Cajun seasonings then seared and served with grits Big sea scallops are coated with Cajun seasonings then seared and served with gritsNumber of Servings: 4
Ingredients
-
1 pound sea scallops
1 Tbsp flour
1 1/2 Tbsp Cajun or Creole seasoning
1 teaspoon paprika
2 teaspoons olive oil
grits
1 cup heavy cream
1 can (1 2/3 cups) chicken broth
1 cup water
4 Tbsp butter
1/4 teaspoon salt
1/8 to 1/4 tsp pepper
1 cup quick grits
Directions
First, prepare grits, following directions below.
If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. In a plate, combine flour, Cajun seasoning and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture.
Cook scallops for about 3 minutes on each side, until nicely browned and opaque. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.
Grits:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user LILMEL978.
If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. In a plate, combine flour, Cajun seasoning and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture.
Cook scallops for about 3 minutes on each side, until nicely browned and opaque. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.
Grits:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user LILMEL978.