Bring restaurant-quality flavor home with these Seared Scallops with Creamy Bacon Grits — a stunning yet simple dish that marries the sweetness of scallops with the smoky richness of bacon and buttery grits. It’s the kind of meal that feels indulgent but comes together in under 30 minutes, perfect for both weeknight elegance and dinner parties alike.
This recipe is the definition of Southern sophistication — velvety grits infused with crispy bacon, onions, and fresh summer corn, topped with perfectly golden scallops. Each bite delivers creamy, smoky, and sweet layers of flavor that melt together beautifully.
Why You’ll Love This Recipe
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Perfectly balanced flavors: Sweet scallops, smoky bacon, and creamy grits create the ultimate flavor harmony.
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Restaurant-quality at home: Impress your guests with a luxurious dish that’s surprisingly simple to prepare.
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Comfort food with class: Grits and bacon bring Southern comfort; scallops add coastal elegance.
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Quick & easy: Ready in 30 minutes — no fancy techniques required.
This recipe proves that a few fresh ingredients and good timing can turn a humble meal into something unforgettable.
Ingredients You’ll Need
Here’s what makes this dish sing:
For the Creamy Bacon Grits:
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Stone-ground grits: The creamy, hearty base — instant grits work too, but the texture won’t be as rich.
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Chicken stock or water: Adds depth and flavor to the grits.
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Heavy cream or milk: Gives the grits their silky smoothness.
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Bacon: Smoky, salty perfection that flavors both the grits and the topping.
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Onion: Adds sweetness and depth when sautéed with the bacon.
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Fresh corn kernels: Brings brightness and texture (frozen corn works in a pinch).
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Butter & cheese (optional): For even creamier, richer grits.
For the Seared Scallops:
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Sea scallops: Large, dry-packed scallops are best for searing.
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Salt & black pepper: Simple seasoning lets their natural flavor shine.
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Butter & olive oil: Helps get that golden-brown crust.
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Lemon wedges: For a fresh squeeze at the end.
How to Make It
Follow these steps for perfect results every time:
1. Cook the Bacon and Vegetables
In a large skillet, cook chopped bacon until crisp. Remove the bacon and set aside, reserving about 1 tablespoon of drippings in the pan.
Add the diced onion and cook until translucent, then stir in the corn and sauté for 2–3 minutes until tender.
2. Make the Grits
In a saucepan, bring chicken stock (or water) to a boil. Stir in the grits and reduce heat to low.
Cook, stirring often, until thick and creamy (about 10–15 minutes for quick grits, longer for stone-ground).
Add cream or milk, butter, and the sautéed onion-corn mixture. Stir in the crumbled bacon and season with salt and pepper. Keep warm while you sear the scallops.
3. Sear the Scallops
Pat the scallops completely dry — this is key to a perfect sear.
Season both sides with salt and pepper.
In a skillet (preferably cast iron), heat butter and olive oil over medium-high heat until shimmering.
Place scallops in the pan and cook 1½ to 2 minutes per side, without moving them, until golden brown.
Remove from the pan and squeeze a bit of lemon juice over them.
4. Assemble and Serve
Spoon creamy bacon grits onto each plate and top with seared scallops.
Garnish with chopped parsley or chives, and drizzle a touch of melted butter or lemon juice over top.
Pro Tips for Success
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Dry the scallops well: Moisture prevents browning — pat them dry with paper towels before seasoning.
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Don’t overcrowd the pan: Cook scallops in batches so they sear properly.
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Avoid overcooking: Scallops should be opaque and springy to the touch, not rubbery.
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Use real stone-ground grits: They’re more flavorful and creamier than instant varieties.
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Deglaze for extra flavor: After searing scallops, you can add a splash of white wine or lemon juice to the pan and pour it over the dish for a light sauce.
Serving Suggestions
Serve Seared Scallops with Creamy Bacon Grits with:
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Roasted asparagus or sautéed spinach for a light green side.
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Crisp white wine like Chardonnay or Sauvignon Blanc to balance the richness.
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A simple arugula salad with lemon vinaigrette for freshness.
This meal also pairs beautifully with a side of buttered cornbread or a glass of sparkling rosé for something special.
FAQs
Can I use frozen scallops?
Yes! Just make sure they’re completely thawed and patted dry before searing.
What can I use instead of bacon?
Turkey bacon or pancetta are great substitutes. For a pescatarian option, use smoked paprika to mimic that flavor.
Can I make the grits ahead of time?
Yes, but grits tend to thicken as they sit. Reheat with a splash of cream or broth to restore their creamy texture.
What’s the best way to get a good sear?
High heat, dry scallops, and not moving them once they hit the pan!
Seared Sea Scallops With Creamy Grits
Buttery, golden seared scallops served over rich and creamy bacon grits with sweet corn and caramelized onions — this Southern-inspired dish is elegant enough for guests but easy enough for a weeknight dinner.
Ingredients
For the Scallops:
- 1½ lbs dry sea scallops (about 16–20 per pound)
- ½ tsp salt
- ¼ tsp sweet paprika
- ⅛ tsp black pepper
- ⅛ tsp sugar
- 1 tbsp butter
- 1 tbsp fresh parsley, finely chopped
For the Grits:
- ¼ lb thick-cut bacon, cut into small pieces
- ½ cup sweet onion, finely chopped
- 4½ cups low-sodium chicken broth
- 1½ cups white or yellow corn grits
- 2 tbsp butter
- 1½ cups fresh corn kernels (from about 3 ears)
- Salt and black pepper, to taste
Instructions
- In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate. Pour off all but 2 teaspoons of bacon fat, saving the rest for later. Lower the heat to medium, add the chopped onion, and sauté until soft and lightly golden. Remove from the pan and set aside.
- In a large saucepan, bring the chicken broth to a boil. Gradually whisk in the grits, then reduce the heat to medium-low. Cook, stirring often, until thickened and creamy, about 4–5 minutes. Stir in the butter, cooked bacon, sautéed onion, and corn. Season with salt and pepper. Cover and keep warm — if they thicken too much before serving, stir in a splash of warm milk or water.
- Pat the scallops completely dry with paper towels. In a small bowl, mix the salt, paprika, black pepper, and sugar. Sprinkle the seasoning evenly over both sides of the scallops.
- Wipe out the skillet you used for the bacon. Add the butter and about 1 tablespoon of reserved bacon fat. Heat over medium-high until shimmering. Arrange the scallops in a single layer — they should have space between them so they sear, not steam. Cook for about 1½ minutes per side, until a golden crust forms and the centers are creamy and slightly translucent. (Cook in batches if needed.)
- Transfer the scallops to a plate and tent loosely with foil. Reserve the pan juices for drizzling.
- Spoon the warm grits onto serving plates, top with the seared scallops, and drizzle with a little of the pan butter. Garnish with fresh parsley and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 561Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 121mgSodium 2202mgCarbohydrates 39gFiber 2gSugar 4gProtein 53g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These Seared Scallops with Creamy Bacon Grits deliver everything you could want in a meal — creamy, smoky, and sweet with just the right touch of luxury. Whether you’re serving it for date night, guests, or treating yourself to something indulgent, this dish brings Southern comfort and coastal elegance together in every bite.
One taste, and you’ll see why this combo is a classic — simple, stunning, and downright irresistible.
