Pan Seared Scallops Recipe
Served over parmesan grits, wilted spinach
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Ingredients
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Ingredients for Pan Seared Scallops with Parmesan Grits and Wilted Spinach
Method
Directions for Pan Seared Scallops with Parmesan Grits and Wilted Spinach
- 1
Prepare the Grits
In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook, stirring occasionally, until thickened (about 20-25 minutes). Stir in butter and parmesan cheese until creamy and smooth. Season with salt and pepper to taste. Keep warm.
- 2
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Wilt the Spinach
In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Stir in the lemon juice and season with salt and pepper.
- 4