Creamy Corn Grits with Sea Scallops

Experience the ultimate comfort food elevated with elegance in this recipe for Creamy Corn Grits with Sea Scallops. Perfectly cooked stone-ground grits are simmered with milk, stock, heavy cream, and Parmesan cheese until irresistibly rich and velvety, while golden-brown sea scallops lend a luxurious touch with their delicate sweetness. A light, zesty beurre blanc sauce made with dry white wine, fresh lemon juice, and fragrant shallots ties the dish together, creating a restaurant-quality meal that’s surprisingly easy to make at home. Ideal for impressing guests or enjoying a special weeknight dinner, this dish combines Southern-inspired comfort with French culinary finesse. Serve it warm, garnished with vibrant parsley, for a stunning presentation that tastes as good as it looks!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Stone-ground grits
• 2 cups Milk
• 2 cups Chicken or vegetable stock
• 0.5 cup Heavy cream
• 4 tablespoons Unsalted butter
• 0.5 cup Grated Parmesan cheese
• 12 Sea scallops
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 0.25 cup Dry white wine
• 1 tablespoon Shallots, finely minced
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Fresh parsley, finely chopped

Directions

Step 1

Bring the milk and chicken or vegetable stock to a simmer in a medium saucepan over medium heat. Slowly whisk in the stone-ground grits.

Step 2

Reduce the heat to low and cook the grits, stirring occasionally, for 20-25 minutes or until thick and creamy.

Step 3

Stir in the heavy cream, 2 tablespoons of unsalted butter, grated Parmesan cheese, and season with 0.5 teaspoon of salt and 0.25 teaspoon of ground black pepper. Keep warm on low heat, stirring occasionally.

Step 4

Pat the sea scallops dry with a paper towel and season both sides with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 5

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the oil is hot and shimmering, place the scallops in the skillet in a single layer.

Step 6

Sear the scallops for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the pan and set aside.

Step 7

In the same skillet, lower the heat to medium and melt the remaining 1 tablespoon of butter. Add the minced shallots and sauté for 1-2 minutes until fragrant and softened.

Step 8

Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2-3 minutes until the wine reduces by half.

Step 9

Stir in the fresh lemon juice and chopped parsley to create a light beurre blanc sauce. Remove from heat.

Step 10

To serve, spoon the creamy corn grits onto warm plates, top with seared scallops, and drizzle with the beurre blanc sauce. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2704.1g)

Amount per serving	% Daily Value*
Calories	3596.5

Total Fat 152.6g	0%
Saturated Fat 73.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 819.9mg	0%
Sodium 13017.6mg	0%
Total Carbohydrate 247.4g	0%
Dietary Fiber 4.6g	0%
Total Sugars 26.0g
Protein 296.6g	0%

Vitamin D 214.7IU	0%
Calcium 1270.6mg	0%
Iron 6.6mg	0%
Potassium 5051.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 33.4%

Carbs: 27.9%