1 pound large sea scallops
1 tablespoon salt
1 cup flour
1/2 tablespoons Cajun or Creole seasoning
1 teaspoon paprika
3 tablespoons melted butter
2 to 3 teaspoons olive oil
2 teaspoons fresh chopped parsley
1 cup heavy cream
1 can - 1 2/3 cups - chicken broth
1 cup water
4 tablespoons butter
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 cup quick grits
First, prepare grits, following directions below. If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. On a plate, combine flour, Cajun seasoning, and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture then dip quickly in the butter. Cook scallops for about 2 minutes on each side until nicely browned and opaque.
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.
Place hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.
Serves 4 to 6 people. Add the scallops drizzled with Cajun sauce.
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