Scallop Cheese Grits

Chef Franson Nwaeze from Chef Pointe Cafe talks about a big charity event and makes scallop cheese grits. 

2-5 George bay U10 scallops
1 teaspoon Garlic pepper salt
1 teaspoon flour
2-3 olive oil
3 tablespoons garlic butter

Saffron Sauce
1 cup of heavy whipping cream
Pinch of salt
Pinch of Cayenne pepper
Pinch of saffron

Cheese Grits
1 ½ cups of water
½  cup of whole milk
½ cup of instant grits
2 ounces of shredded cheddar cheese
2 ounces of shredded Asiago cheese

Cooking Instructions:


1.    Turn oven to 350

2.    Add olive oil to a sauté pan on medium high heat

3.    Pat dry your scallops

4.    Season each side of the scallop with garlic pepper salt

5.    Lightly dust each side of the scallop with flour

6.    Place scallop in hot sauté pan and quickly seal the top and bottom for a few minutes on each side

7.    Turn off the heat

8.    Add Garlic butter to sauté pan

9.    Put sauté pan in oven

10. Cook scallops in oven for 2 to 3 minutes until inside of scallop is no longer transparent

Saffron Sauce

1.    Put 1 cup of heavy whipping cream with a pinch of salt, pinch of Cayanne pepper, and a pinch of saffron, into a small saucepan on high heat

2.    Stir continuously for 3 to 5 minutes, till creamy and sauce is reduced

Cheese Grits

1.    Add 1 1/2 cups of water with 1/2 a cup of whole milk in to small saucepan and bring to a boil

2.    Slowly stir in 1/2 cup of grits into boiling water/milk mixture

3.    Cook for 3-5 minutes or until thickened, stirring occasionally

4.    Turn off heat, but leave on stovetop

5.    Add 2 ounces of shredded cheddar cheese and 2 ounces of shredded asiago cheese to grits

6.    Stir until cheese is melted

Bringing it all together:

1.    Spoon a couple tablespoons of saffron sauce onto plate

2.    Place a spoonful of grits on top of the saffron sauce

3.    Place your scallops on top of the grits

4.     Garnish with micro greens or parsley

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