Scallops, Greens, and Creamy Grits


We love scallops. Their rich, distinctive flavor makes any dinner feel special, and they’re so easy to make, that you can makes lots of special dinners. The rich, golden grits are warm and inviting, and the bite of the greens cuts through the decadence of the rest of the dinner. This wonderful creation is from Becky Selengut’s Good Fish cookbook.

Scallops, creamy grits, and pure love
Scallops, creamy grits, and pure love

Gathering the Scallops and Ingredients
Gathering the Scallops and Ingredients

The Greens In a large pot over medium high heat, add all of the ‘greens’ ingredients. Stir, cover, and cook until the greens are tender – about 10 minutes. Keep warm.

The Greens
The Greens

The Grits In a large saucepan over high heat, add the milk, stock, and salt. Bring to a boil, then bring down to a simmer and keep it there. Gradually stir in the grits, reducing the heat to media low and stirring until the grits are creamy and tender (about 5 minutes). Stir in the cheese and orange zest. Keep warm.

Polenta on the Way to Creamy
Polenta on the Way to Creamy

The Scallops Blot the scallops dry with a paper towel. Put them in a dish and season them with the chile powder, salt and pepper. Heat a heavy skillet over high heat, add vegetable, and wait until it gets quite hot.

Spiced Scallops
Spiced Scallops

Then, add the scallops to the pan, keeping space between the scallops so they brown properly. (Crowding can make them steam, which is not as ideal.) Cook 2 minutes on each side (or until they’re caramelized), then flip and cook for another minute or so.

Frying the Scallops
Frying the Scallops
Waiting for their Dish Ride
Waiting for their Dish Ride

Serve a pool of grits, topped with scallops, and greens on the side. Amazing!

Scallops, creamy grits, and pure love
Scallops, creamy grits, and pure love

Ingredients

  • the scallops
  • 1 pound sea scallops
  • 1 tsp chile powder (ancho works great)
  • the grits
  • 2 cups milk
  • 2 cups chicken stock
  • 1/4 tsp salt
  • 1/2 cup quick-cooking grits or polenta
  • 1 cup grated cheddar cheese
  • 1 tsp orange zest
  • extra-virgin olive oil
  • the greens
  • 1 bunch kale (no stems, chopped into bite-size bits)
  • 1 bunch mustard greens (no stems, chopped into bite-size bits)
  • pinch of red pepper flakes
  • 1/4 tsp salt
  • 2 tsp honey
  • 1 T apple cider vinegar
  • 1/2 cup chicken stock

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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