Blackened Sea Scallops Over Stone-Ground Grits With

Name: Blackened Sea Scallops Over Stone-Ground Grits With Vanilla Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chicken broth; 2 tablespoons yellow cornmeal; 1 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground red pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 3/4 cup uncooked stone-ground grits; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons butter; 12 large sea scallops; 1 tablespoon olive oil; Fresh chives, cut into pieces

Servings: persons

3 1/2 cups chicken broth
2 tablespoons yellow cornmeal
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3/4 cup uncooked stone-ground grits
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
12 large sea scallops
1 tablespoon olive oil
Fresh chives, cut into pieces

1
Bring chicken broth to a boil in a 3-qt. saucepan. Meanwhile, combine cornmeal and next 7 ingredients in a zip-top plastic bag. Set aside.
2
Stir grits into broth, whisking constantly. Cover and cook 10 minutes or until desired thickness, stirring occasionally. Stir in Parmesan cheese and 2 Tbsp. butter. Remove from heat; cover to keep warm.
3
Meanwhile, prepare Vanilla Beurre Blanc.
4
Pat scallops dry with paper towels. Place scallops in zip-top plastic freezer bag with cornmeal mixture; seal bag, and toss to coat well.
5
Heat oil in a large skillet over medium-high heat until very hot. Place scallops in hot skillet, and cook 3 minutes. Turn scallops, reduce heat to medium, and cook 3 more minutes or just until done.
6
Just before serving, reheat grits over medium-low heat, adding a little chicken broth, if needed. Spoon grits onto serving plates. Arrange scallops on grits; drizzle with Vanilla Beurre Blanc. Sprinkle with chives. Serve hot.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 cups chicken broth, 2 tablespoons yellow cornmeal, 1 teaspoon paprika, 1/4 teaspoon salt, and more.

Yes, Blackened Sea Scallops Over Stone-Ground Grits With Vanilla Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Sea Scallops Over Stone-Ground Grits With Vanilla Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions