Ingredients

The following ingredients have 4 Servings
  • 1-1/2 lbs dry sea scallops (see notes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley (finely chopped)
  • 1/4 lb thick-cut bacon (cut into 1/4-inch pieces)
  • 1/2 cup sweet onion (finely chopped)
  • 4-1/2 cups low-sodium chicken broth
  • 1-1/2 cups white (or yellow corn grits)
  • 2 tablespoons butter
  • 1-1/2 cups corn kernels (about 3 ears fresh corn)
  • Salt and freshly ground black pepper

Instruction

  • Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.
  • Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden. Remove the pan from the heat and set aside.
  • Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.
  • Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm.
  • Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.
  • Pat the scallops dry with paper towels and arrange them in a single layer on a large plate. Combine the salt, sweet paprika, black pepper and sugar in a small bowl. Sprinkle the mixture lightly over the scallops, turn and repeat on the second side.
  • Wipe out the pan you cooked the bacon in and heat the butter along with about 1 tablespoon of the reserved bacon fat over medium-high heat. Add the scallops in a single layer and sear until they develop a pale golden crust on the outside, a maximum of 1-1/2 minutes per side (see notes).
  • Scallops need about 3/4-inch of space between them in order to sear properly, so if the pan seems overcrowded, cook them in 2 batches.
  • Transfer the cooked scallops to a plate and cover loosely with foil to keep warm. Reserve the pan juices for serving.
  • To serve, plate individual portions of grits, top with scallops and spoon some of the pan juices over all. Garnish with a sprinkling of chopped parsley and serve immediately.