Most of us know and love shrimp & grits. It is a classic, Southern dish which originated and became popular in states such as South Carolina and Georgia. Now, you can pretty much order shrimp & grits at any Southern restaurant. I’ve slightly tweaked the well-known dish by substituting the shrimp for meaty and satisfying scallops. This recipe does not disappoint!Jump to Recipe
Things have been feeling so crazy lately. Well, let me rephrase… 2020 has been a crazy year so far. Everything from COVID-19 to the protests and riots happening all of the world due to the ongoing police brutality which the African American community has been experiencing for far too long. In addition to those things which we are all experiencing as a nation, there have been losses to grieve and new lives to celebrate. This year has definitely thrown most of us for a loop… and we are only half way through! I’m trying to look at the bright side of things but sometimes, it’s a struggle.
One thing I can always count on to lift my spirits no matter what the world is dealing with, no matter what the weather is like, and no matter what my bank account is looking like, is a good home-cooked meal. My joy and love for cooking outweighs most things these days. When I’m preparing a meal from scratch, my soul is being fed. I love to feed the people I love and I will continue to do just that until my time on Earth is up! What is something that feeds your soul??
I hope you love this delicious and very simple recipe. Bon appetit!
Scallop & Grits
- Large Skillet
- Medium Pot
- Wooden Spoon
- 8 U-10 scallops
- 3 Tbsp Avocado Oil
- 1 small Yellow Onion diced
- 2 links Andouille Sausage cut into quartered moons
- 2 cloves Garlic minced
- 1 cup Favorite BBQ Sauce
- 1/4 cup Hot Sauce I like to use Frank's
- 1/2 cup Chicken Stock
- 1 cup Instant Grits
- 1/4 cup Whole Milk
- Parmesan cheese freshly grated
- Microgreens or Sliced Green Onion garnish
- Kosher salt & freshly ground black pepper
- Heat 2 Tbsp avocado oil in a large skillet over medium high heat.
- Sauté the onion, garlic and andouille sausage until the sausage begins to crisp and caramelize, about 8-10 minutes.
- Remove the sausage & onion mixture from the pan and set aside.
- Sprinkle the scallops with salt & pepper on each side. Add 1 Tbsp avocado oil to the skillet.
- Sear the scallops on each side, allowing them to brown before flipping. *You will know when the scallops are ready to be flipped as they will release themselves from the pan.*
- Once the scallops have been flipped, cook for an additional 2-4 minutes before removing and setting aside. *You don't want to over-cook your scallops!*
- Remove the scallops from the pan and set aside.
- Return the sausage & onion mixture to the same pan and deglaze with chicken stock. Cook over medium heat until most of the stock has evaporated.
- In the meantime, cook the grits according to package directions.
- Once the grits are fully cooked, add the milk and parmesan cheese. Season with salt & pepper to taste.
- In a separate small pot, combine the BBQ sauce, hot sauce & stock. Cook over medium low heat for 10 minutes.
- Return the scallops to the pan with the sausage & onion. Turn off the heat.
- Spoon the grits into a bowl, top with the scallop & sausage mixture and drizzle with the BBQ sauce. Garnish with microgreens or green onions if desired.