Cast Iron

Scallops and Gouda Grits

by:
May 22, 2017
5
1 Ratings
Scallops and Gouda Grits
Photo by Vicky | Things I Made Today
  • Serves 6
Author Notes

Creamy gouda grits, buttery scallops, and a smoky tomato sauce are the perfect combination for a special dinner. —Vicky | Things I Made Today

What You'll Need
Ingredients
  • 1 small heirloom tomato, chopped
  • 1 small shallot, chopped
  • 1 tablespoon balsamic vinegar
  • 2 1/2 cups whole milk
  • 2 1/2 cups water
  • 1 1/2 teaspoons Kosher salt + more for seasoning
  • 1 cup coarse ground cornmeal
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 ounces Gouda, grated
  • 1 cup canned diced tomatoes, unsalted
  • 1/2 cup chicken broth
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • 2 tablespoons canola oil
  • 15-18 scallops
  • Freshly ground black pepper
  • 1 teaspoon chives, chopped
Directions
  1. Prepare the scallops: Place the scallops on a layer of paper towels. Season with few pinches of salt and use additional paper towel to pat dry. Gently flip the scallops onto the other side and repeat process. Refrigerate while making the remaining components.
  2. Make the salsa: Combine tomato, shallot, and balsamic vinegar in a small bowl. Let sit while you make the remaining components.
  3. Make the grits: In a large saucepan over medium-high heat, bring milk, water, and salt to a boil. Whisk in cornmeal until smooth. Reduce heat, cover, and simmer until creamy, stirring occasionally, about 20-25 minutes. Remove from heat and whisk in butter and Gouda. Season with additional salt to taste.
  4. Make the tomato sauce: While the grits are cooking, prepare the sauce. In a medium saucepan, combine canned tomatoes, broth, vinegar, and salt. Bring to a boil, reduce heat, and simmer on low for about 10 minutes, adding additional broth if its too dry.
  5. Make the scallops and finish: Heat canola oil in a heavy cast iron skillet over high heat until it starts to smoke. Add scallops to pan, leaving a bit of space between each one, and cook on high heat for 1 minute per side, until scallops are nicely browned. Transfer to plate.
  6. Divide tomato sauce among 6 plates. Top with grits, a large tablespoon or two of salsa, and scallops. Sprinkle additional paprika, freshly ground black pepper, and chives on top and serve immediately.
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1 Review

Cyndi
Cyndi October 3, 2019
This is a fabulous combination of flavors and textures! I did see one small error in the recipe... it looks like the paprika should be added to the tomato sauce while it is cooking. This was left out of the instructions.

I made a few changes based on what I had on hand in the kitchen. I used Gruyere cheese instead of Gouda. I used the whole can of tomatoes and added 3/4 cup of broth. I will use petite diced tomatoes the next time I make this... and I WILL DEFINITELY make it again. Didn't have sherry vinegar, so I used red wine vinegar and increased it to 3 Tablespoons. I also cut back a little bit on the cheese, butter and salt to fit our dietary restrictions, but it still turned out rich and delicious. I also didn't have the ingredients to make the salsa, so I just left it out this time.

Highly recommend this recipe. Bon Appetit!