Seared Scallops and Creamy Grits with Chestnut Mushrooms

Elevate your next dinner with this elegant Scallops and Grits with Chestnut Mushrooms recipe. The sweet, tender scallops, perfectly seared to golden-brown, are complemented by earthy, sautéed Chestnut mushrooms. Served atop creamy, cheddar-infused grits, this dish balances richness and umami with a touch of optional chili oil for a hint of spice. Perfect for a special occasion or an indulgent weeknight meal, this dish delivers restaurant-quality flavors with comforting Southern charm.

Servings: 4

Ingredients

For the Grits:

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken broth
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1/2 cup sharp cheddar cheese, grated
• Salt and black pepper, to taste

For the Scallops:

• 1 lb sea scallops, patted dry
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Chestnut Mushrooms:

• 1 tablespoon olive oil
• 8 oz chestnut mushrooms, sliced
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 1 teaspoon fresh thyme leaves (optional)

For the Garnish:

• 2-3 tablespoons store-bought chili oil (optional

Instructions

1. Prepare the Grits:
• In a medium saucepan, bring the water (or chicken broth) to a boil. Slowly whisk in the grits, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally.
• Add the milk and butter, stirring to combine. Continue to cook for an additional 5-10 minutes until the grits are creamy. Stir in the cheddar cheese and season with salt and pepper. Keep warm.
2. Cook the Scallops:
• Pat the scallops dry and season with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat.
• Sear the scallops for 2-3 minutes per side until they have a golden crust and are just cooked through. Remove scallops from the skillet and set aside, keeping them warm.
3. Sauté the Chestnut Mushrooms:
• In the same skillet, add a little more olive oil if needed. Add the sliced chestnut mushrooms, seasoning with salt and pepper.
• Sauté for 4-5 minutes until the mushrooms are browned and tender, absorbing the flavors left from the scallops. Stir in the minced garlic and thyme, cooking for another minute.
4. Assemble the Dish:
• Place a generous portion of grits onto each plate. Top with the sautéed mushrooms and arrange the seared scallops on top.
• Drizzle with chili oil for a finishing touch.