Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits)
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)!
- 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
Level of difficulty Average
Preparation time 45mins
Cooking time 30mins
Cost Average budget
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.
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.
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.
Serve immediately on a bed of grits.
Black Pepper Cheddar – I find this at Publix, but if you can’t locate it, use aged white cheddar with 1 tsp. black pepper