Imagine a dish that combines the luxurious tenderness of perfectly seared scallops with the creamy, cheesy comfort of Southern-style grits, all ignited with a bold Cajun kick. This isn't just another seafood recipe – it's a culinary adventure that transforms your ordinary weeknight dinner into a restaurant-worthy experience. In just 30 minutes, you'll create a meal so delicious, it'll have your family and friends wondering if a professional chef secretly took over your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 cup grits
- 4 cups water
- 1 cup shredded cheese
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- Salt to taste
Instructions
- Prepare the grits by bringing 4 cups of water to a boil in a medium saucepan. Add a pinch of salt to the water.
- Slowly whisk in the grits, reducing heat to low. Stir continuously to prevent lumping, and cook for approximately 15-18 minutes until grits become thick and creamy.
- Once grits are cooked, remove from heat and stir in shredded cheese and 1 tablespoon of butter until cheese is fully melted and incorporated. Cover and set aside to keep warm.
- Pat scallops dry with paper towels to remove excess moisture. This ensures proper searing and prevents steaming.
- Sprinkle Cajun seasoning evenly over both sides of the scallops, ensuring complete coverage.
- Heat remaining butter in a large skillet over medium-high heat until it begins to foam and sizzle.
- Carefully place seasoned scallops in the hot skillet, making sure they are not overcrowded. Cook for 2-3 minutes on each side until golden brown and slightly caramelized.
- Scallops are done when they have a firm texture and are opaque in the center. Be careful not to overcook, as they can become tough and rubbery.
- Divide the cheesy grits among four plates, topping each serving with seared Cajun scallops.
- Serve immediately while scallops are hot and grits are creamy. Optionally, garnish with fresh chopped parsley or green onions.
Tips
- Moisture is the Enemy: Always pat scallops completely dry before cooking to achieve that coveted golden-brown sear.
- Don't Overcrowd the Pan: Give your scallops breathing room. Overcrowding leads to steaming instead of searing.
- High Heat is Key: Use a medium-high heat setting to get that beautiful caramelization without burning.
- Timing is Critical: Scallops cook quickly – 2-3 minutes per side is all you need. Overcooking will make them tough and rubbery.
- Fresh is Best: If possible, use fresh, not frozen scallops for the most delicate texture and sweetest flavor.
- Adjust Cajun Seasoning: If you're sensitive to spice, start with less seasoning and add more to taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 35g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
