MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"I'm always sketchy of people who don't like grits." -Jaycee Ford

The refrigerator light goes on...

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.

These days most of the recipes on menus use yellow cornmeal. The coarseness of the cornmeal is where a lot of the variation starts: from finer grind to very coarse. Modifications move on from there to include more or less ham, butter, cheese, milk, seasonings, head-on shrimp, head-off shrimp, peeled shrimp and recently in one restaurant no shrimp at all: scallops.

I wish I had thought of this myself. The scallops are softer and sweeter than shrimp and bring a whole new dimension to the dish. For this recipe I experimented with a few variations and like this one a lot. You can tweak it a bit and add a bit more spice by using some hot sauce or a bit more smoked paprika.

 
 

Scallops and Grits



Servings: 2 | Serving size: 4 ounces scallops and grits

Cooking time: 30 minutes

This recipe can easily be multiplied but does not keep well.

2 cups water
1/8 tsp. salt
2/3 cup coarse ground yellow cornmeal
1 ounce Parmigiano Reggiano
2 tsp. olive oil
8 ounces scallops
1 ounce prosciutto (cut into small dice)
2 large green onions (thinly sliced crosswise)
to taste black pepper
1 cup no salt added shrimp or vegetable stock
1/2 tsp. Cajun seasoning
1/2 tsp. smoked paprika
2 tsp. unsalted butter

Scallops and Grits, an easy 30 minute healthy recipe from Dr. Gourmet

Place a plate in the oven and preheat to warm.

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.

Nutrition Facts

Serving size = 4 ounces scallops with grits

Servings = 2

.

Amount Per Serving

Calories 413 Calories from Fat 135
  % Daily Value
Total Fat 15g 23%
    Saturated Fat 5g 25%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 67mg 22%
Sodium 642mg 27%
Total Carbohydrates 37g 12%
    Dietary Fiber 4g 16%
    Sugars 1g
Protein 31g
Vitamin A 20% Vitamin C 8%
Calcium 2% Iron 10%
Vitamin K 56mcg Potassium 256mg