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Seared Scallops and Grits

Recipe from Weber's New Real Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    4 to 6 mins

Ingredients
Instructions

the Ingredients

20151023095357 Row Seafood 21
  • Completed step 7 tablespoons unsalted butter, divided
  • Completed step ⅓ cup panko bread crumbs
  • Completed step 1 garlic clove, minced
  • Completed step 2 teaspoons finely chopped fresh thyme leaves
  • Completed step Kosher salt

Grits

  • Completed step 3 cups whole milk
  • Completed step 2 garlic cloves, minced
  • Completed step ¾ cup quick-cooking grits
  • Completed step 1 cup shredded extra-sharp white cheddar cheese (about 4 ounces)
  • Completed step Freshly ground black pepper
 
  • Completed step 16 sea scallops, each about 2 ounces
  • Completed step 1 teaspoon Cajun seasoning
  • Completed step 4 scallions
  • Completed step Hot pepper sauce
  • Completed step 1 tablespoon finely chopped fresh Italian parsley leaves

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FIRE UP YOUR GRILL

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 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 salt. Remove from the heat. 
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • In a saucepan combine the milk, garlic, and ¾ teaspoon 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 ¼ cup 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.
    In a saucepan on the stove combine the milk, garlic, and ¾ teaspoon 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 ¼ cup 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.
  • 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 salt, and ¼ teaspoon pepper. Turn the scallops in the seasonings and then add 2 tablespoons of the melted butter and toss to coat. 
  • Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until lightly browned and just opaque in the center, 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 hot pepper sauce, or to taste, and the remaining 3 tablespoons melted butter; toss to coat. Coarsely chop the scallions.
    Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over high heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon hot pepper sauce, or to taste, and the remaining 3 tablespoons 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 center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over high heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon hot pepper sauce, or to taste, and the remaining 3 tablespoons 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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