Seared Scallops With Cheddar Onion Grits Recipes

SCALLOPS AND CHEDDAR GRITS WITH CHORIZO

The first time I had the Southern classic shrimp and grits was on set during the filming of Top Chef in Miami, brilliantly prepared by Dallas-based chef Tre Wilcox in a taco truck. I've been hooked ever since. Here, the same idea, but with sea scallops--also a sweet shellfish, and one that needs no peeling or deveining. Scallops are particularly friendly with salty, spicy pork, whether it's fancy Italian ham, good old bacon, or, in this case, the spicy Spanish sausage that rounds out this dish.

Provided by Ted Allen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Scallops and Cheddar Grits with Chorizo image

Steps:

In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.

Ingredients

Kosher salt
3/4 cup grits
6 ounces sharp Cheddar cheese, grated (1 1/2 cups)
16 sea scallops, trimmed of tough muscle flap (if present)
1 tablespoon extra-virgin olive oil
1 link (about 4 ounces) cooked, Spanish-style chorizo, casing removed, cut into matchsticks or just crumbled
1/2 cup finely chopped scallions (white and green parts)
Freshly ground black pepper
1 garlic clove, finely chopped
1 tablespoon fresh lemon juice

PAN-SEARED SCALLOPS WITH LEMON

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 4

Pan-Seared Scallops with Lemon image

Steps:

Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

Ingredients

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

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