This week we were lucky enough to get Jumbo Diver Scallops from Fresh Fish Fanatics at the Channel Islands Farmers’ Market. They were so fresh and delicious! I also bought Buon Gusto Mandarin Orange Olive Oil made right here in Ventura.
It doesn’t get much fresher than this! |
Caramelized Shallots
The only trick to caramelizing Onions, of any kind, is patience.
You need to allow about 20 minutes for these.
In a medium saucepan, over medium-heat, melt 1 Tablespoon Butter.
Add 2 Shallots, very thinly sliced
When Shallots begin to get transparent, reduce heat to low.
Stir occasionally until they begin to brown – this should occur slowly.
Cheddar Cheese Grits
In a medium saucepan, over medium-high heat, bring 3 cups water to boil.
Pour in 1 cup Quick Grits, and stir.
Cover and reduce heat to low, stir grits occasionally until they are softened, about 8 minutes.
Stir in:
1/4 cup Cream
1 Tablespoon Butter
4 ounces Sharp Cheddar Cheese, shredded
1/4 cup crumbled, cooked Bacon
1 Tablespoon dried Parsley
Salt and Pepper, to taste
This simple preparation highlights the flavor of the Scallops |
Pan-seared Scallops
Sprinkle 1 pound fresh Scallops with Sea Salt and Fresh-ground Pepper.
In a medium skillet, over medium-high heat, melt 2 Tablespoons Butter.
Add the Scallops to the pan, turn after 3 – 4 minutes and sprinkle with more Salt and Pepper.
Cook for another 3 – 4 minutes.
Remove the Scallops from the pan and place on top of the Caramelized Shallots and drizzle each one with Mandarin Orange Olive Oil.
Cook for another 3 – 4 minutes.
Remove the Scallops from the pan and place on top of the Caramelized Shallots and drizzle each one with Mandarin Orange Olive Oil.
Fresh Boiled Peas
(you can really use frozen Peas)
Shuck half a pound of fresh peas (the shells are edible, so this step is optional)
Place Peas in a small saucepan in about an inch of water.
Sprinkle with salt and boil for about 10 minutes.
Sprinkle with salt and boil for about 10 minutes.
Layers: Cheddar Cheese Grits, Caramelized Shallots, Peas, Scallops, and Mandarin Orange Olive Oil |
Enjoy!
Tidepool near Sycamore Canyon Cove, Malibu, California |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Paula @ Vintage Kitchen says
I´ve never had scallops, due to my aversion to anything fishy, but maybe I will in the near future, they look so interesting! And fresh peas, that´s a great find. Everything looks really good Susan!
Kathy says
Oh Susan this dish looks wonderfully delicious!! Much better than the Shrimp dish! I just adore cheesy grits! Yum!!
Trevor Sis Boom says
These look tasty! I finally got my guy to eat scallops (remember that corn scallop salad?) and I think he’d like these too. I don’t want to ruin it with something too adventurous but everything on these is a favorite…Yum!
Have Apron....Will Bake says
Susan! You’re killing me! This meal looks absolutely amazing! (I shouldn’t have looked at this before my dinner) What a fantastic combination. Great job!
Laura (Tutti Dolci) says
I love scallops, these look so good, Susan! Caramelized shallots are a huge weakness for me!
Kris' Kitchen says
After some of the French Friday recipes I’ve tried lately, maybe we should have a change and cook “Susan” instead…more of your truly amazing meals!
thyme Sarah says
I think I was meant to see this recipe. I have a huge bag of grits that my brother-in-law brought to me from Silver Dollar City in Missouri. He makes the most amazing “grits casserole” when he visits and always “leaves” the leftover grits for me as a treat. I have been looking for dishes to cook with it. I adore scallops so this one is a true winner!
Cocoa and Lavender says
Sounds really tasty and a nice change from Shrimp & Grits! The sweetness of the scallops must be perfect with the creamy cheesy grits. ~ David
Natalie G says
Really nice meal! I have never made grits before, I am probably missing out!
The Sketched Chef says
Looks really tasty and wonderfull ! 🙂
I have never had scallops before.