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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.
More Recipes with Scallops
Scallop Bisque
Scallops with Garlic
Savory Scallops
Bacon Wrapped Scallops
Scallop Stew
Creole Scallops and Rice
Scallops with Lemon Butter
Seafood Pecan
Light Seafood Sauce
Scallops
Oyster Recipe Index
Shellfish Recipes
Clams and Mussels
Crab Recipes
Crawfish Recipes
Lobster Recipes
Shrimp Recipes
Shrimp Salad Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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