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Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits)

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Sometimes you have to shake things up a bit! This recipe substitutes scallops for the traditional shrimp in this recipe highlighting Sun Dried Tomatoes, black pepper cheddar and Dixie Ice Cream (...otherwise knows as stone ground grits)!

Rate this recipe 2.7/5 (3 Votes)

Ingredients

  • 2 cups stone ground yellow grits
  • 8 cups chicken stock
  • 1 block grated black pepper cheddar
  • 1 cup sour cream
  • 1 jar Sun-dried Tomatoes – drained and chopped
  • 2 dozen Sea Scallops
  • Extra Virgin Olive Oil
  • salt to taste

Details

Servings 4
Level of difficulty Average
Preparation time 45mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits) - Step 1

Place scallops on a plate lined with a paper towel and place the in the refrigerator uncovered for about an hour. Dry scallops get a much better sear. Measure your grits.

Step 2

Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits) - Step 2

Prepare grits according to package directions, replacing the water with chicken stock. Chicken stock adds a ton of flavor to grits. When grits are fully cooked, add cheese, sour cream, Sun-dried tomatoes and mix well with a whisk for at least 5-7 minutes.

Step 3

Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits) - Step 3

In a pan, heat olive oil on high to slightly smoking. Add scallops. Sear for about 1 1/2 minutes each side. Do not over cook. Just like shrimp, scallops become rubbery if overcooked.

Step 4

Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits) - Step 4

Serve immediately on a bed of grits.

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Black Pepper Cheddar – I find this at Publix, but if you can’t locate it, use aged white cheddar with 1 tsp. black pepper

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