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)!

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  • 4
  • Average
  • 45 mins
  • 30 mins
  • Average budget

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

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.

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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