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Ingredients:
- 1 pound large sea scallops
- salt
- 1 tablespoon flour
- 1 1/2 tablespoons Cajun or Creole seasoning
- 1 teaspoon paprika
- 3 tablespoons melted butter
- 2 to 3 teaspoons olive oil
- a few teaspoons fresh chopped parsley
- .
- Creamy Grits
- 1 cup heavy cream
- 1 can (1 2/3 cups) chicken broth
- 1 cup water
- 4 tablespoons butter
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 1 cup quick grits
Preparation:
If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. In a plate, combine flour, Cajun seasoning and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture then dip quickly in the butter.
Cook scallops for about 3 minutes on each side, until nicely browned and opaque. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.
Grits:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.
Serves 4 to 6.
For even more flavor, serve the scallops drizzled with Sherry Cream Sauce or a Cajun seasoned white sauce.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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