• 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.