Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0
David Bonom
Recipe by Coastal Living March 2010

Gallery

Credit: Con Poulos; Styling: Deborah Williams

Recipe Summary

prep:
8 mins
cook:
48 mins
total:
56 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Creamy Grits; cover and keep warm.

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  • 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.

  • 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.

  • 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.

  • 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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