Seared Scallops with Creamy Bacon Grits: An Exquisite Yet Easy Gourmet Meal

Imagine a dish that effortlessly blends the sweet, delicate taste of the ocean with the comforting richness of Southern cuisine. This recipe for seared scallops served over creamy corn grits, infused with smoky bacon, sweet sautéed onion, and bursts of fresh summer corn, is precisely that. It’s a meal that feels indulgent and complex, yet is surprisingly straightforward to prepare, making it a perfect choice for an elegant weeknight dinner or a special occasion that’s sure to impress your guests.

Scallops, known for their tender texture and naturally sweet flavor, are transformed into golden-crusted morsels through a quick searing process. This method locks in their juices, creating a delightful contrast between the caramelized exterior and the succulent interior. Paired with a luscious bed of grits—a staple of comfort food—elevated by savory bacon, aromatic onions, and the sweet crunch of fresh corn, this dish offers a symphony of flavors and textures.

The beauty of this recipe lies in its balance and efficiency. While the grits simmer to creamy perfection, you’ll swiftly sear the scallops, bringing the entire meal together in under 40 minutes. All that’s needed to complete this company-worthy meal is a simple green salad or your favorite steamed vegetable, allowing the star components of the dish to truly shine. Prepare to embark on a culinary journey that promises both satisfaction and sophistication with every bite.

Why Choose “Dry” Sea Scallops for Searing?

When selecting scallops for this recipe, the term “dry” is paramount. Dry scallops are natural, untreated scallops that have not been soaked in a phosphate solution. This solution, often used for “wet” scallops, adds water weight and can prevent them from browning properly, leading to a steamed rather than seared result.

• Superior Searing: Dry scallops have less moisture, allowing them to develop a beautiful, golden-brown crust when seared in a hot pan. This caramelization is key to their exquisite flavor and texture.
• Authentic Flavor: Untreated scallops offer a purer, sweeter taste of the ocean, truly enhancing the dish.
• Firm Texture: They hold their shape better during cooking, resulting in a more appealing presentation.

Always ask your fishmonger for “dry” sea scallops. They are typically larger (16-20 count per pound is ideal for searing) and will be clearly marked or distinguishable by their natural, creamy color without any milky residue.

Understanding and Preparing Grits

Grits are a beloved Southern staple, made from dried, ground corn. They come in various forms, each offering a slightly different texture and cooking time:

• Stone-Ground Grits: These are the least processed, retaining more of the corn’s natural flavor and a coarser, chewier texture. They require the longest cooking time but yield the most authentic and rich result.
• Regular/Old-Fashioned Grits: A finer grind than stone-ground, these cook faster and are widely available.
• Quick Grits: Even finer, these cook in about 5-10 minutes.
• Instant Grits: Highly processed and pre-cooked, they are ready in minutes but often lack the depth of flavor and creamy texture of other types.

For this creamy bacon grits recipe, regular or quick grits will work wonderfully, offering a smooth yet substantial base without excessive cooking time. The key to truly creamy grits is a generous amount of liquid (chicken broth for added flavor here!), constant stirring to prevent lumps, and a touch of butter at the end.

Rated 4.53 from 21 votes

Seared Scallops with Creamy Bacon Grits

By

Lynne Webb

To complement their sweet, succulent flavor, these pan-seared scallops are served atop a bed of creamy grits with bacon, sautéed onion and fresh corn.

Prep:
10 mins

Cook:
25 mins

Total:
35 mins

Servings:
4 servings

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Ingredients

• 1-1/2 lbs dry sea scallops, see notes below for selection
• 1/2 teaspoon salt
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 1 tablespoon butter
• 1 tablespoon fresh parsley, finely chopped, for garnish

For the Creamy Grits:

• 1/4 lb thick-cut bacon, cut into 1/4-inch pieces
• 1/2 cup sweet onion, finely chopped (such as Vidalia or Walla Walla)
• 4-1/2 cups low-sodium chicken broth
• 1-1/2 cups white, or yellow corn grits (regular or quick-cooking)
• 2 tablespoons butter
• 1-1/2 cups corn kernels, approximately 3 ears of fresh corn (or frozen, thawed)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Bacon: In a large, heavy-bottomed skillet (preferably cast iron), cook the thick-cut bacon pieces over medium-high heat until they are perfectly crisp and golden. This usually takes about 5-7 minutes. Using a slotted spoon, transfer the crispy bacon bits to a plate lined with paper towels to drain excess fat. Carefully pour the rendered bacon fat from the pan into a heatproof container, reserving about 2 teaspoons in the skillet for sautéing the onion. Keep the remaining bacon fat for later use with the scallops.
2. Sauté the Onion: Reduce the heat to medium. Add the finely chopped sweet onion to the skillet with the reserved bacon fat. Sauté, stirring occasionally, until the onion softens and just begins to turn a translucent golden color, about 4-6 minutes. Remove the pan from the heat and set the sautéed onions aside.
3. Cook the Grits: In a large saucepan, bring the low-sodium chicken broth to a rolling boil over high heat. Once boiling, slowly stir in the grits, pouring them in a steady stream to prevent lumps. Immediately reduce the heat to medium-low, cover the saucepan, and cook, stirring frequently (every 1-2 minutes) to ensure uniform cooking and prevent sticking. Continue cooking until all the liquid is absorbed and the grits are tender and creamy, typically 4 to 5 minutes for quick grits, or longer for regular grits (follow package directions if using stone-ground, which will take 20-30 minutes).
4. Finish the Grits: Once the grits are cooked, remove them from the heat. Stir in the 2 tablespoons of butter, the reserved crispy bacon, the sautéed onion, and the fresh corn kernels. Mix everything thoroughly until well combined. Season generously with salt and freshly ground black pepper to taste. Cover the saucepan and set aside to keep the grits warm while you prepare the scallops. Chef’s Tip: Grits will naturally thicken as they sit. If they become too stiff before serving, stir in a splash of warm milk, cream, or chicken broth to restore their desirable creamy texture.
5. Prepare the Scallops: Gently pat the dry sea scallops thoroughly dry with paper towels. This crucial step removes excess moisture, which is essential for achieving a perfect sear. Arrange the dried scallops in a single layer on a large plate. In a small bowl, combine the 1/2 teaspoon salt, 1/4 teaspoon sweet paprika, 1/8 teaspoon freshly ground black pepper, and 1/8 teaspoon sugar. This seasoning blend will enhance the scallops’ natural sweetness and aid in caramelization. Sprinkle the mixture evenly and lightly over one side of the scallops, then turn them over and repeat on the second side.
6. Sear the Scallops: Wipe out the skillet you used for the bacon to remove any remaining bits, then place it back on the stove over medium-high heat. Add the 1 tablespoon of fresh butter along with about 1 tablespoon of the reserved bacon fat to the hot pan. Heat until the butter is melted and foamy, and the fat is shimmering but not smoking. Carefully add the seasoned scallops to the hot pan in a single layer, ensuring there is about 3/4-inch of space between each scallop for proper searing.
7. Avoid Overcrowding: If your pan seems overcrowded, it’s vital to cook the scallops in two separate batches. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing, and preventing that beautiful golden crust.
8. Cook to Perfection: Sear the scallops for a maximum of 1 to 1-1/2 minutes per side. You are looking for a beautiful, pale golden-brown crust to form on the outside. The center should remain slightly translucent and creamy. Overcooking will make them rubbery.
9. Rest and Reserve: Once seared, transfer the cooked scallops to a clean plate and loosely cover them with aluminum foil to keep them warm while you finish plating. Do not discard the pan juices left in the skillet; these flavorful bits are liquid gold and will be used for serving.
10. Serve Immediately: To serve, spoon individual portions of the creamy bacon grits onto warm plates. Arrange the perfectly seared scallops artfully on top of the grits. Drizzle some of the reserved pan juices over the scallops and grits to add an extra layer of flavor. Finally, garnish with a generous sprinkling of finely chopped fresh parsley for a pop of color and freshness. Serve this exquisite dish immediately and enjoy!

Notes

About the Scallops:

For the absolute best results, always choose “dry” sea scallops. These are typically large, ranging from 16 to 20 scallops per pound. Depending on their individual size and your appetite, plan on serving 5 to 6 scallops per person to ensure a satisfying portion.

The distinction of “dry” scallops refers to those that have not been treated with a sodium tripolyphosphate (STP) solution. This brine-like solution is often used to prevent moisture loss in scallops, but it also causes them to absorb water, making them appear whiter and plumper. However, this added moisture prevents them from searing properly, resulting in a steamed texture rather than a desirable golden crust. If the packaging isn’t clear, don’t hesitate to ask your fishmonger whether the scallops are “wet” or “dry.” Only “dry” scallops will yield the perfect sear required for this recipe.

When cooking scallops, speed is of the essence. Work quickly and avoid overcooking them, as they can become tough and rubbery very fast. In a moderately hot pan, about 1 to 1-1/2 minutes per side is usually sufficient. Look for a delicate golden crust around the edges and a creamy, slightly translucent center. This ensures they remain tender and succulent.

Properly drying the scallops with paper towels before seasoning is a critical step. Any surface moisture will cause them to steam instead of sear, preventing the Maillard reaction that creates their delicious caramelized crust. A dry surface allows for direct contact with the hot pan, promoting that coveted golden finish.

About the Grits:

Using low-sodium chicken broth instead of water for the grits significantly enhances the savory depth of the dish, creating a more robust flavor profile that complements the bacon and scallops beautifully. If you prefer, vegetable broth can also be used for a similar effect.

Fresh corn kernels add a wonderful sweetness and crisp-tender texture that brightens the rich grits. During summer months, cutting corn directly from the cob is highly recommended. If fresh corn is out of season, high-quality frozen corn kernels can be a fantastic substitute; just make sure to thaw them before adding to the grits.

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Serving Suggestions & Wine Pairings

This dish is robust enough to be a standalone main course, but a few thoughtfully chosen accompaniments can elevate the dining experience. A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the grits and scallops. Consider adding delicate greens like arugula or mixed baby lettuces. For a vegetable side, blanched asparagus, green beans, or roasted broccoli would complement the flavors without overpowering them.

When it comes to wine pairings, the sweet, delicate flavor of scallops and the creamy, savory grits call for a wine that can stand up to the richness while enhancing the seafood. A crisp, unoaked Chardonnay offers a nice balance, with its creamy texture and notes of apple or citrus. Alternatively, a dry Sauvignon Blanc with its vibrant acidity and herbaceous notes can cut through the richness and cleanse the palate. For something a little different, a light-bodied Pinot Noir, especially one with earthy undertones, can also be a surprising and delightful match, particularly with the bacon in the grits.

The Health Benefits of Scallops

Beyond their delicious taste, scallops are an excellent source of lean protein and offer several health benefits. They are low in calories and fat, making them a great choice for those watching their dietary intake. Scallops are also rich in important minerals and vitamins, including:

• Vitamin B12: Essential for nerve function and red blood cell formation.
• Selenium: A powerful antioxidant that supports thyroid health and immune function.
• Zinc: Crucial for immune health, wound healing, and DNA synthesis.
• Omega-3 Fatty Acids: While not as high as some other seafood, scallops still provide beneficial omega-3s, which are known to support heart and brain health.

Incorporating scallops into your diet is a flavorful way to enjoy nutritious seafood.

A Final Touch of Culinary Artistry

This recipe for Seared Scallops with Creamy Bacon Grits isn’t just a meal; it’s an experience. From the first bite of the perfectly caramelized scallop to the comforting creaminess of the bacon-infused grits, every element is designed to delight your senses. The subtle sweetness of fresh corn and the savory depth of sautéed onion complete a dish that feels both luxurious and approachable. Whether you’re celebrating a special occasion or simply treating yourself to a truly memorable dinner, this recipe delivers gourmet quality with homemade charm. So, gather your ingredients, follow these simple steps, and prepare to create a culinary masterpiece that will have everyone asking for more. Enjoy the process, and savor every delicious moment!