Scallops and Grits
Servings
2Serving size
4 ounces scallops and gritsThis recipe can easily be multiplied but does not keep well.
Ingredients
| 2 cup Water |
| 1/8 tsp. Salt |
| 2/3 cup Yellow cornmeal |
| 1 ounce Cheese, parmesan, grated |
| 2 tsp. Olive oil |
| 8 Ounce Sea scallops |
| 1 ounce Prosciutto (cut into small dice) |
| 2 large Green onions (thinly sliced crosswise) |
| 1 cup No salt added vegetable stock (or no salt added shrimp stock) |
| 1/2 tsp. Salt Free Creole Seasoning |
| 1/2 tsp. Paprika (smoked paprika is best) |
| 2 tsp.. Unsalted butter |
Instructions
Place the water and salt in a medium saucepan over medium high heat.
When the water begins to simmer, add the cornmeal slowly, whisking continuously.
Reduce the heat to low and continue cooking, whisking frequently, for 4 minutes.
Remove from the heat. Whisk occasionally to keep the grits from congealing.
Place the olive oil in a large skillet over medium high heat.
Add the scallops and cook for 4 to 5 minutes to sear.
Turn the scallops over and cook for 3 minutes.
Place the scallops on the warm plate in the oven.
Add the prosciutto and green onions to the skillet.
Cook for about two minutes.
Add the stock, Cajun seasoning, paprika and butter and stir well.
Cook for about 3 minutes.
While the sauce is cooking, place the grits back over medium heat.
Add the parmesan to the grits and whisk until melted.
Place the grits in two bowls.
Top with the scallops and then the sauce from the skillet.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In the South – and especially in New Orleans – grits are almost a religion. Shrimp and Grits recipes are on the menu of most restaurants in NOLA and the variations in flavors, texture, and technique are wide.