Chef Jason’s Seared Scallops with Pecans and Grits

Written by Jason McKinney on

Last Updated on December 6, 2024

Chef Jason’s Seared Scallops with Pecans and Grits takes seafood and comfort food to the next level. Tender, perfectly seared scallops are served over creamy, cheesy stone-ground grits, finished with a decadent brown butter and toasted pecan sauce. With a touch of mascarpone and cheddar, this dish is a savory masterpiece that’s rich, flavorful, and sure to impress.

scallops in a plate with whiskey

Chef Jason’s Seared Scallops with Pecans and Grits

Chef Jason’s Seared Scallops with Pecans and Grits pairs perfectly seared scallops with creamy, cheesy grits and toasted pecans. A flavorful and decadent dish that's perfect for any seafood lover.
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Protein: Fish / Seafood
Cut: Scallops
Course: Main Course
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 3

Ingredients

  • 3 ounces stone ground grits
  • 1 cup chicken stock
  • 1 pint whole milk
  • 6 tbsp unsalted butter
  • 1/4 cup mascarpone cheese
  • 1 pound ButcherBox Wild-Caught
  • Sea scallops
  • 1 ounce cheddar cheese
  • 1 bunch chives
  • 1/4 cup grapeseed oil
  • kosher salt to taste
  • 2 tbsp cream
  • 4 ounces pecans

Instructions

Preparation

  • Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
  • Place the rinsed grits in a small pot. Add the chicken stock, milk, and a pinch of salt.
  • Place pot over medium heat and bring to a simmer, whisking from time to time.
  • Reduce the heat to low, cover halfway with a lid, and cook for 45 minutes whisking occasionally so that the grits don’t stick.
  • Rough chop the pecans.  Grate the cheddar cheese.  Thinly slice chives.
  • Remove scallops from the package. Place on a plate with a paper towel and dry both sides. Season with salt.

How to Cook

  • Heat a large saute pan over high with grapeseed oil. When almost smoking. Sear scallops each side for 1-2 minutes or until Golden Brown and Delicious (GBD)
  • Remove the scallops and place them on a plate to rest.
  • In the same pan the scallops were cooked in on medium low heat, add 4 tablespoons butter and melt until foamy. Add pecans and allow the butter and nuts to brown together and season with salt.
  • Turn heat off and place scallops in the brown butter mixture and baste.
  • To finish the grits, add 2 tablespoons butter,, mascarpone, cream, and all of the grated cheddar cheese. Adjust with salt to taste.
  • Place a healthy portion of grits on a plate, garnish with scallops and smother everything with brown butter and pecans.
  • Sprinkle with chives to garnish and give up on trying to contain your excitement!!
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adent, restaurant-quality meal you can easily prepare at home!

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