If you’ve ever struggled to get scallops just right, this easy recipe is for you. Achieving that perfect golden crust with a tender, buttery inside isn’t as tricky as it seems.
When paired with creamy, herby cheese grits, it becomes a dish that’s both elegant and comforting. If you’re cooking for a special occasion or a cozy night in, this combination brings restaurant-quality flavor to your table with minimal effort.
The Secret to Perfect Scallops
Scallops are delicate, but they can be transformed into something spectacular with a few simple techniques.
The key is to start with dry scallops. Any excess moisture will prevent the beautiful golden sear that makes them so irresistible.
Using a stainless steel or cast iron skillet over medium-high heat helps develop that gorgeous crust. Butter basting ensures rich flavor, while olive oil prevents burning.
With the right balance of heat and timing, scallops can go from the pan to the plate in just minutes.
Why Cheese Grits Make the Perfect Pairing
Grits are a Southern staple, but when infused with fresh herbs, goat cheese, and Parmesan, they become the ultimate companion for scallops. The smooth, velvety texture of the grits complements the crispiness of the seafood, creating a balanced bite every time.
Unlike traditional grits, this version adds layers of depth with fragrant basil and the tangy richness of cheese. The result is a creamy, luxurious base that enhances the delicate sweetness of the scallops.
Tips for the Best Results
Cooking scallops isn’t just about heat—it’s about precision. Here are a few tips to ensure success every time:
- Pat scallops completely dry before seasoning. Even a small amount of moisture can prevent a proper sear.
- Use a hot pan and add the scallops only when the oil shimmers. This ensures even browning.
- Avoid overcooking. Scallops cook quickly—about 2-3 minutes per side. Overcooking makes them rubbery.
- Baste with butter. Spoon melted butter over the scallops while cooking for added richness.
- Let them rest for a minute before serving. This helps the flavors settle and keeps them juicy.
Easy Modifications & Substitutions
This recipe is highly adaptable to different preferences and dietary needs.
- Dairy-free: Replace butter with olive oil and use a dairy-free cheese alternative in the grits.
- Low-carb: Swap grits for cauliflower purée or a creamy mashed vegetable alternative.
- Extra protein: Add seared shrimp alongside the scallops for a seafood feast.
- Herb variations: Swap basil for chives, parsley, or thyme for a different flavor profile.
Serving Suggestions
This dish works beautifully on its own, but if you’re looking for a more complete meal, consider adding a light side dish. A crisp, lemony arugula salad balances the richness of the grits and scallops.
Roasted asparagus or sautéed greens add a fresh, vibrant touch. For a more filling option, serve with a crusty baguette to soak up any extra sauce.
Bringing It All Together
Scallops may seem like a luxury ingredient, but with the right technique, they become an easy, restaurant-worthy dish that anyone can master. The combination of seared scallops and creamy herby cheese grits is a match made in culinary heaven.
Easy Perfect-Every-Time Scallops with Herby Cheese Grits
Ingredients
Scallops:
- 1½ pounds large fresh sea scallops tough ligament removed
- Kosher salt and freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
Herby Cheese Grits:
- 2 cups whole milk plus more as needed
- 1 cup grits or quick-cooking polenta
- 4 basil sprigs
- 2 ounces goat cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare the scallops: Pat them completely dry with a paper towel. Season evenly with 1 teaspoon salt, smoked paprika, cumin, and several grinds of black pepper.
- Cook the grits: Heat the milk in a medium saucepan over medium-high heat. When it just starts to form little bubbles, stir in the grits. Reduce heat to medium and cook, stirring frequently, until thick and creamy, about 4–5 minutes.
- Prepare the basil: Pluck the leaves from the sprigs and finely chop them.
- Mix in cheese and basil: Stir most of the chopped basil into the grits along with goat cheese, Parmesan, 1 tablespoon butter, 1 teaspoon salt, and several grinds of pepper. Turn off the heat and cover.
- Sear the scallops: Heat a 12-inch stainless steel or cast iron skillet over medium-high heat. Test by flicking a drop of water onto the pan—if it skitters, it's ready. Add 2 tablespoons olive oil and swirl to coat. Once shimmering, place scallops in the pan, leaving space between them. Cook undisturbed for 2 to 3 minutes until the bottom is golden brown. Flip and add 2 tablespoons butter, tilting the pan to baste the scallops until the second side is golden brown, another 1 to 2 minutes.
- Finish the grits: Stir the grits well and loosen with a splash of milk if needed for a risotto-like texture.
- Serve: Spoon the grits onto plates or bowls, top with scallops, and drizzle with any leftover pan juices. Garnish with the remaining basil.
Optional Variation:
- After searing the scallops, sauté 1 diced shallot and 2 tablespoons capers in the butter. Once softened, add juice of ½ lemon and 2 tablespoons chopped parsley, then pour over the scallops.
Notes
- Scallops sometimes have a small, tough side muscle attached. If noticeable, pinch it between your thumb and pointer finger and remove before cooking.
- For even browning, ensure the scallops are completely dry before searing.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.