Southern Grits with Sea Scallops–Printable Version

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Southern Grits with Sea Scallops

Ingredients:

-2 (14-oz) cans chicken broth, divided

-4 tablespoons butter, divided

-1 celery rib

-3 green onion stalks

-1/4 cup chopped fresh parsley (or equivalent dried variety)

-1 teaspoon garlic powder

-1 teaspoon corn starch

-1 tablespoon lemon juice

-Salt/pepper to taste

-3/4 cup dry regular grits

-4 ounces cream cheese

-2 tablespoons milk

-1/2 lb. (8 oz.) bay scallops or other seafood, thawed

-1 tablespoon grated parmesan cheese

Directions:

Begin by warming most of 2 cans of chicken broth (reserve 1/4 of one can) with 1 tablespoon butter in a large saucepan over medium heat. Cover and bring to boil.

Meanwhile, chop celery rib, green onions, and a small bunch of fresh parsley (about 1/4 cup) into very small pieces. Heat 3 tablespoons butter in skillet until melted. Add remaining 1/4 can chicken broth to skillet and bring to simmer.

Add chopped celery/onions/parsley to skillet and sprinkle with garlic powder, cornstarch, lemon juice and salt/pepper to taste. Saute until tender.

To boiling saucepan, add dry grits; cover and reduce heat, stirring often. Simmer about 5 minutes. Add cream cheese and milk to grits and simmer an additional 5 minutes or until grits thicken and tenderize.

Add scallops to sauteed vegetable skillet; cook over medium high heat until scallops appear firm and well-cooked. Remove from heat.

Just before serving, add grated parmesan cheese to grits; stir well.

Divide grits into 2-3 bowls; spoon scallop sauce over each serving of grits. Serve immediately.

(For other deviations on this flavor, I think it would be yummy to mix in creamed spinach or artichoke hearts or mushrooms with the scallop sauce. Mmmm.)