Succulent sea scallops rubbed with an easy Cajun spice blend, pan-seared, and served over creamy grits loaded with sweet fresh corn and melty smoked cheddar. All finished with a quick pan sauce and crisp bacon for the EASIEST meal that tastes like it came out of a 5-star restaurant.
I thought I liked grits.
Then I added tender sweet corn, fresh garlic, and dreamy smoked cheddar, and realized I had NO IDEA. The textures and flavors here surpass any grits I have tried in the past, and that’s before we even start talking about the spiced scallops, pan sauce, and bacon on top. If you can’t find smoked cheddar, any good-quality cheddar or smoked gouda would also be fantastic options.
The Cajun-inspired rub is simple to mix and customizable to be as hot or mild as you like (but still super flavorful either way). It works beautifully on any seafood and is definitely one to keep around.
For the scallops, this is the time to splurge on fresh sea scallops, the big juicy ones. Normally, I am all for frozen options (shrimp, most fish, other meats and vegetables), but scallops are one of the few foods that do not respond well to freezing; the taste can get fishy and the texture chewy. But pick out some fresh sea scallops, dry them, and pan-sear them until they just begin to turn opaque, and they will melt in your mouth like heaven every single time. They’re so delectable and satisfying that you don’t need many for a serving, and every bite is sooooooo worth the cost.
You’d be shocked to know that the magical pan sauce comes together with only broth, wine, and a splash of lemon (no butter!); the bacon and scallop residues do most of the work. Just simmer it down a couple minutes, and you’re left with a beautiful thickened glaze that’s EXPLODING with flavor. Try not to lick the skillet while it’s still hot.
Here on the side I sautéed broccolini (baby broccoli) with a little EVOO, garlic, salt, pepper and lemon juice. (This can be done in the same skillet after removing the pan sauce sauce to minimize clean-up!) Plus of course there’s some soft crusty multi-grain hanging around there too.
Finally, you get to gawk at your beautiful romantic creation, the perfect meal for special occasions, date nights, family dinners, or just Tuesdays by yourself. Enjoy!
Blackened Scallops with Smoked Cheddar Corn Grits and Bacon
Notes
*Smoked gouda and sharp cheddar are other great options.
**The scallops are naturally pretty salty, so just a tiny pinch should be enough in the rub. For an extra kick, add a pinch of cayenne.
***If the grits have cooled or begin to harden, reheat the bowl in the microwave 20-30 seconds (but be careful not to overcook the scallops!).
Ingredients
For the grits:
- 1 cup water
- 1/8 tsp sea salt
- 65g (scant 1/2 cup) yellow corn grits
- 1/2 cup 1% milk
- 1/3 cup fresh corn kernels
- ~1/2 tsp minced fresh garlic
- 1 oz smoked cheddar, shredded*
- 1-2 tsp unsalted butter, to taste
For the scallops:
- 8 oz fresh sea scallops
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp dried oregano
- 1/8 tsp chili powder
- 1/4 tsp fresh thyme leaves (opt.)
- salt and pepper to taste**
- 2 slices bacon (I use turkey bacon.)
- ~1/2 Tbsp dry white wine
- ~1/4 cup chicken broth
- 1/2 tsp fresh lemon juice
- 1 tsp unsalted butter
- 1 tsp chopped fresh chives
Instructions
- Make the grits: Add water and salt to a small/medium saucepan; bring to a boil, then immediately stir in grits and reduce heat. Stir in milk, corn, and garlic. Simmer on low-medium 6-7 minutes, until thickened. Cover, remove from heat, and rest 5-6 minutes longer. Fold in cheese and butter.
- Meanwhile, dry scallops well with a paper towel. Mix onion powder, garlic powder, smoked paprika, dried oregano, chili powder, thyme, and salt/pepper** in a bowl. Add scallops and toss to coat.
- Cook bacon in a skillet on medium heat on both sides until crisp; set aside. Remove any excess grease or add 1/2 - 1 tsp oil (if using lean turkey bacon). Raise heat to medium/medium-high. Add scallops and sear about 2 minutes per side, or until just beginning to turn opaque in the center.
- Divide grits between two bowls and top with scallops.
- Reduce heat, then add wine and 2-3 Tbsp broth, stirring to scrape up browned bits. Add more broth as needed as the sauce simmers, until a slightly thickened glaze forms. Stir in lemon juice and butter. Spoon pan sauce over scallops and grits.
- Tear bacon into small pieces. Top bowls with bacon and chives.***
- Enjoy!
