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Gouda cheese grits with pan-seared scallops

Gouda Cheese Grits with Pan Seared Scallops

Gouda Cheese Grits and Pan Seared Scallops

Gouda Cheese Grits with Pan Seared Scallops

I absolutely love scallops! They are so delicious when cooked properly. You just put them in the pan and sear them off and they become little buttery-sweet disks of loveliness. Here is a fantastic recipe for a take on shrimp and grits. Replace the classic shrimp with scallops for a delectable dish that will tantalize your taste buds. Man, I just ate these and now I’m making myself hungry again writing about it!

So here’s the thing with this recipe for Gouda cheese grits and scallops. You can use grits or you can use pasta. If you use pasta, you can omit all of the ingredients for the grits. If you want, you can even just do the scallops by themselves and use it as an appetizer. And guess what? You can eat the cheese grits without the scallops! No matter how you do it, this recipe is a winner!

Gouda Cheese Grits with Pan Seared Scallops

Pan-seared scallops with gouda cheese grits- a delicious take on shrimp and grits.

Ingredients

Grits: 

7 oz. shredded smoked Gouda cheese

2 1/2 cups chicken broth

1 cup half and half

1 cup quick cook grits

1 tbsp. butter

1/2 tsp. salt

pepper to taste

Scallops:

1 lb. scallops thawed

3 slices bacon chopped

2 tbsp. heavy whipping cream

2 tbsp. fresh lemon juice

2 tbsp. white cooking wine

2 tbsp. olive oil

1 tbsp. butter

1 tbsp. capers

1/2 shallot chopped

2 cloves garlic chopped

salt and pepper to taste

Directions

1.) Make the grits first. Add chicken broth, half and half, and salt to pot and bring to boil. Once the liquid is boiling, whisk in the grits. Turn the temperature of the grits down to medium low and cover. Allow the grits to cook until done (about five minutes or so, but you may want to look at the recommended cooking time on the back of the package of grits). Add shredded cheese a little at a time until all is incorporated in the grits. Sprinkle with pepper. Once the grits are done, you can set them off to the side with the lid on them to keep them warm until the scallops are done.

2.) Season scallops with salt and pepper to taste. Add olive oil and butter to a pan and let the butter melt. Once butter and olive oil are hot, add scallops. Cook 1-2 minutes per side (depending on their size) and then set aside to drain on a paper towel. Add bacon and cook until crispy. Remove bacon and drain grease from pan. Add shallots and garlic, cook one minute. Add lemon juice and white wine and scrape the crispy bits from the bottom of the pan.

3.) Plate up your grits.

4.) Return scallops to the pan. Add capers, 2/3 of the bacon, and scallops. Cook for one minute. Remove scallops and place on top of grits. Add the heavy cream and stir until the sauce comes together (this happens really quickly- maybe 30 seconds). Pour sauce on top of scallops and grits. Garnish with remaining bacon.

Enjoy! Let me know what you think about this recipe of Gouda cheese grits with pan seared scallops.

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{ 6 comments… add one }
  • denise 06/06/2016, 3:54 pm

    looks yummy

    • Nirra 06/06/2016, 7:04 pm

      It was! This recipe is a keeper 🙂

  • craftyone 07/03/2016, 7:23 am

    My family loves scallops; I think this would be a different and very good idea.

  • Birdiebee 08/29/2016, 6:57 pm

    Wow, these sure look amazingly delicious. I will have to try them.

  • June S. 12/08/2016, 4:13 pm

    (Gouda cheese grits with pan-seared scallops) I am going to make this great recipe for myself some night. I love scallops made just about anyway.

    • Nirra 12/08/2016, 4:31 pm

      Thanks. We are certainly ready for a break 🙂

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