Cajun Scallops and Cheesy Grits

These Cajun Scallops and Cheesy Grits are a zesty, mouthwatering summer comfort food dish you need to get on the menu!

This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

Today, we’re cookin’ it up Creole comfort style at the BHK folks!

Summer at the beach is all about seafood. We throw in the crab trap or cast out our lines and it’s seafood for days!

And on those off days when the fish aren’t biting (remember…that’s why it’s called fishing, not catching), we’re minutes from the commercial fishing boats down in Cape May where we can grab the freshest stash for lunch or dinner.

Today’s Cajun Scallops and Cheesy Grits is summer comfort food done right. This dish is cozy and fresh and showcases the best of what summer has to offer.

I created this recipe with the help of my friends at Tony Chachere’s Famous Creole Cuisine. I’ve been a fan of Tony’s products for longer than I can remember, so when they asked me to create a recipe showcasing their products, I jumped at the opportunity.

One of the reasons I started the BHK was to share tried and true recipes with you guys. Recipes that have been a hit with family and friends, using ingredients I love and hope you’ll love too.

If you’re new to Tony’s, their products are a MUST try! For today’s Cajun Scallops and Cheesy Grits, I used their Creole Style Seafood Marinade and Tony’s Original Creole Seasoning.

Their Pourable Seafood Marinade is a delicious blend of lemon, pepper, garlic and Creole seasoning. It adds such flavor to this dish. And the additional Original Creole Seasoning to the cheesy grits and sauce make for one zesty, mouthwatering meal.

This is one tasty summer comfort food dish you won’t want to pass up friends. Creamy, cheesy grits topped with a delectable, spicy sauce loaded with garden fresh veggies and succulent scallops that’s sure to WOW your family and friends! Enjoy!

Cajun Scallops and Cheesy Grits

Author: MaryAnn Dwyer

Servings: 4 servings

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These Cajun Scallops and Cheesy Grits is a zesty, mouthwatering summer comfort food dish you need to get on the menu!

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinating Time 2 hours hrs

Total Time 35 minutes mins

Ingredients  

Cheesy Grits

• 2 1/2 Cups Water
• 2 1/2 Cups Whole Milk
• 1/2 Tsp. Tony Chachere's Original Creole Seasoning
• 1 Cup Yellow Corn Grits
• 3 Tbsp. Butter
• 1/2 Cup Finely Grated White Sharp Cheddar Cheese

Scallops

• 1 1/2 Lbs. Sea Scallops
• 2/3 Cup Tony Chachere's Seafood Marinade
• 6 Slices Bacon, chopped
• 1 Cup Yellow Onion, chopped
• 1 Cup Red Bell Pepper, chopped
• 1/2 Cup Fresh Corn Kernels
• 2 Cloves garlic, Minced
• 1 Tbsp. All-Purpose Flour
• 1 1/4 Cups Low Sodium Chicken Broth
• 2/3 Cup Heavy Cream
• 1 Tsp. Tony Chachere's Original Creole Seasoning
• 1 Tbsp. Butter
• 1/4 Cup Fresh Parsley, Finely Chopped

Instructions 

Cheesy Grits

• Bring water, milk and Tony Chachere’s® Original Creole Seasoning to a boil in a large saucepan over medium heat. Slowly whisk in the grits until smooth. Reduce heat to low, cover and cook, whishing occasionally, for about 20 minutes. Remove from heat and whisk in butter and cheddar cheese.

Cajun Scallops

• Bring water, milk and Tony Chachere’s® Original Creole Seasoning to a boil in a large saucepan over medium heat. Slowly whisk in the grits until smooth. Reduce heat to low, cover and cook, whishing occasionally, for about 20 minutes. Remove from heat and whisk in butter and cheddar cheese.
• In a large skillet, over medium-high heat, cook bacon until just crisp. Remove from skillet with slotted spoon to a paper towel-lined plate. Set aside. Pour all but 2 tablespoons of bacon fat from the skillet into a small bowl.
• Remove scallops from refrigerator. Drain marinade. Return skillet to medium-high heat. When fat is hot, add scallops making sure they’re not touching. Seat for 1.5 minutes per side. Do not flip until bottom is golden brown. Transfer to plate to keep warm.
• Add onion, red pepper, corn and 2-3 tablespoons more of bacon fat to skillet and cook over medium heat until softened, about 5-7 minutes. Add garlic and cook for one more minute. Sprinkle flour over vegetables and continue to cook for one minute.
• Whisk in chicken stock and cook until sauce thickens. Add heavy cream, Tony’s Original Creole Seasoning and butter and cook until slightly thickened.
• Return the scallops and bacon to the skillet. Cook until heated through, about 2 minutes.
• Place about one cup grits into 4 individual bowls. Top grits with a few scallops and some of the sauce. Sprinkle with chopped parsley. Serve immediately.

Course: Main Course