Best 4 Seared Scallops With Cheddar Onion Grits Recipes
Indulge in a tantalizing culinary journey with our delectable Seared Scallops with Cheddar Onion Grits. This harmonious dish combines the tender, sweet scallops with the savory, creamy cheddar onion grits, creating a symphony of flavors that will delight your palate. Savor the perfectly seared scallops, kissed with a golden-brown crust, while the cheesy, onion-infused grits provide a comforting and flavorful base.
Alongside this main course, we present an array of complementary recipes to elevate your dining experience. Craft a refreshing and tangy Cucumber Salad with a zesty lemon-dill dressing, offering a light and crisp contrast to the richness of the scallops and grits. Complement your meal with a side of crisp and flavorful Roasted Brussels Sprouts tossed in a balsamic glaze, adding a slightly sweet and caramelized touch.
For a touch of elegance, try the sophisticated Broiled Lobster Tails with Lemon Butter Sauce. The succulent lobster meat, cooked to perfection, pairs wonderfully with the rich and buttery lemon sauce, creating a luxurious and indulgent dish. If you prefer a vegetarian option, the savory Mushroom and Spinach Stuffed Shells offer a delightful combination of earthy mushrooms, tender spinach, and a creamy cheese filling, all enveloped in delicate pasta shells.
And for a sweet ending, delight in the classic Southern treat, Peach Cobbler. This comforting dessert features a buttery biscuit crust topped with a luscious filling of sweet peaches, creating a warm and nostalgic finish to your meal.
Each recipe is carefully crafted with detailed instructions and helpful tips, ensuring that you can recreate these restaurant-quality dishes in the comfort of your own home. Impress your family and friends with your culinary skills as you embark on this journey of flavors with our Seared Scallops with Cheddar Onion Grits and its accompanying 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
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.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SEA SCALLOPS WITH CARAMELIZED ONION
Provided by Aaron McCargo Jr.
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
- Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
Tips:
- Use high-quality scallops. Fresh, dry-packed scallops are the best choice for this recipe. Avoid scallops that are treated with chemicals or preservatives.
- Sear the scallops properly. Searing the scallops in hot oil or butter creates a golden crust and helps to lock in the juices. Be sure to sear the scallops for only 2-3 minutes per side, or they will become tough.
- Make sure the grits are creamy. The grits should be cooked until they are creamy and smooth. If they are too thick, add more milk or broth. If they are too thin, cook them for a few minutes longer.
- Use a good quality cheddar cheese. The cheddar cheese should be sharp and flavorful. Avoid using a mild cheddar cheese, as it will not provide as much flavor to the dish.
- Serve the scallops and grits immediately. This dish is best served immediately after it is prepared. The scallops will become tough if they are allowed to sit for too long.
Conclusion:
This recipe for seared scallops with cheddar onion grits is a delicious and easy-to-make dish that is perfect for a special occasion. The scallops are seared to perfection and the grits are creamy and flavorful. The combination of the two is simply irresistible. If you are looking for a new and exciting way to serve scallops, this recipe is definitely worth trying.
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