Instructions

• In a medium skillet over medium–high heat on the stove, melt the butter. Pour off 5 tablespoons of the butter; set aside and keep warm. Add the panko and garlic to the remaining 2 tablespoons of butter in the skillet and cook until the panko is crisp and golden, 3 to 4 minutes, stirring often. Stir in the thyme and ⅛ teaspoon of salt. Remove from the heat. 

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• Prepare the grill for direct cooking over high heat (230°C to 290°C).
• In a saucepan combine the milk, garlic and ¾ teaspoon of salt. Bring to a simmer over medium–high heat. Gradually whisk in the grits. Reduce the heat to low and continue cooking until the mixture thickens and the grits are very tender, 6 to 9 minutes, whisking often and adding hot water 60 millilitres at a time if the mixture seems too thick. Stir in the cheese and season with pepper. Remove from the heat and cover to keep warm.

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• Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each one. In a bowl combine the scallops, Cajun seasoning, ½ teaspoon of salt and ¼ teaspoon of pepper. Turn the scallops in the seasoning and then add 2 tablespoons of the melted butter and toss to coat. 

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• Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until lightly browned and just opaque in the centre, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon of hot pepper sauce, or to taste, and the remaining 3 tablespoons of melted butter; toss to coat. Coarsely chop the scallions.
  Brush the cooking grates clean. Grill the scallops over high heat, with the lid closed, until lightly browned and just opaque in the centre, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon of hot pepper sauce, or to taste, and the remaining 3 tablespoons of melted butter; toss to coat. Coarsely chop the scallions.
• If the grits have solidified, loosen with a few tablespoons of water or milk and then warm through. Divide the grits among four plates. Top the grits with the scallions, scallops and bread crumbs. Garnish with parsley and serve immediately with more hot pepper sauce, if desired.

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