Prep Time
8 Mins
Cook Time
48 Mins
Yield
Makes 8 servings
Photo: Con Poulos; Styling: Deborah Williams

How to Make It

Step 1

Prepare Creamy Grits; cover and keep warm.

Step 2

Cook bacon in a large skillet over medium-high heat 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.

Step 3

Sprinkle scallops with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat drippings over medium-high heat until hot. Add scallops, in 2 batches, and cook 3 minutes. Turn and cook 3 minutes. Remove scallops.

Step 4

Add butter to pan. Add onion and garlic; sauté, stirring often, 2 minutes. Stir in bell pepper and edamame; cook 2 minutes or until crisp-tender. Add wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Add bacon, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and tomatoes; cook, stirring constantly, 5 minutes or until tomatoes soften. Return scallops to pan; cook 1 minute or just until thoroughly heated. Remove from heat, and stir in basil. Serve over Creamy Grits.

Step 5

Note: Stir the grits just before serving, adding a small amount of hot chicken broth or water if necessary to achieve desired consistency.

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