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

By chefbirdsong

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)!

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

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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

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

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

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.