Pan Seared Diver Scallops Recipe

Render and crisp bacon

Cut the Duroc bacon slices crosswise into 1/4-inch lardons. Place in a cold skillet in a single layer. Turn heat to medium and render fat slowly, stirring occasionally, about 8–10 minutes, until lardons are crisp and golden. If using maple syrup, add in the last 1 minute, stir to glaze, then remove lardons with a slotted spoon to a paper-towel-lined plate, reserving rendered bacon fat in the skillet.

Toast grits and bring stock to simmer

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the grits and stir to coat; toast 1–2 minutes until fragrant (do not brown). Meanwhile bring the vegetable stock to a gentle simmer in a separate pot.

Cook grits

Slowly whisk the hot stock into the grits, 1/2 cup at a time, keeping a gentle simmer. Cook, stirring frequently to prevent sticking, for about 18–22 minutes (or according to package) until the grits are tender and thickened. If they thicken too fast, add a little extra hot stock or water.

Finish grits with cream, corn and jalapeño

Stir in the heavy cream, cream cheese, corn kernels and minced jalapeño. Continue cooking 2–3 minutes until cream cheese melts and corn is warmed through. Add the grated cheddar and stir until melted and smooth. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm on the lowest heat, stirring occasionally.

Adjust consistency

If the grits are too thick for plating, stir in 1–2 tablespoons hot water or stock to reach a creamy consistency that will hold the scallop but not be runny.

Prep scallops

Pat the diver scallops very dry with paper towels. Remove any side muscle if still attached. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (divide evenly across scallops). Let rest at room temperature for 5 minutes.

Preheat pan

Heat a large stainless-steel or cast-iron skillet over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Add the butter and let it foam but not burn.

Sear scallops

Carefully place scallops in the skillet spaced apart (do not crowd). Sear without moving until a deep golden brown crust forms, about 1.5–2 minutes. Flip each scallop and add the reserved rendered bacon fat (1–2 tablespoons) from the lardons to the pan along with the remaining 1 tablespoon butter. Spoon the melted butter/fat over the scallops (baste) and cook another 1–1.5 minutes until just opaque in the center (internal temp ~125–130°F for medium-rare to medium). Remove scallops to a plate and tent loosely with foil to keep warm.

Finish and season

Taste a scallop and season lightly with a pinch of flaky sea salt if desired and a squeeze of lemon from the wedges.

Spoon a generous portion (about 1/2 cup) of the creamy jalapeño corn grits onto each of 4 warm plates, spreading slightly to create a shallow bed.

Place 3 seared scallops on top of the grits per plate. Scatter the crisp Duroc bacon lardons over and around the scallops and grits.

Drizzle any reserved pan juices (if present) lightly over the scallops. Sprinkle chopped chives and microgreens or parsley, and finish with a pinch of flaky sea salt. Serve immediately with lemon wedges on the side.