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Perfectly seared scallops with creamy grits – a protein-packed and delicious meal that's quick to make!

Master the art of perfectly seared sea scallops with a beautiful golden-brown crust and a sweet, tender interior. This elegant and impressive dish comes together in under 15 minutes, making it an ideal choice for a quick weeknight luxury or a sophisticated appetizer for guests.
Serving size: 4 scallops

Creamy, rich, and comforting, these authentic Southern-style grits are slow-simmered with milk, butter, and sharp cheddar cheese. A classic side dish that's perfect for breakfast with eggs and bacon, or for dinner as a base for shrimp.
Serving size: 1 cup

Tender-crisp asparagus spears roasted to perfection with a hint of garlic and a squeeze of fresh lemon. A quick, healthy, and elegant side dish that pairs well with almost any main course.
Serving size: 1 serving


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Perfectly seared scallops with creamy grits – a protein-packed and delicious meal that's quick to make!
This southern dish is perfect for dinner. With 808.73 calories and 38.39g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Scallops (5 minutes)
Sear the First Side (2-3 minutes)
Sear the Second Side & Baste (1-2 minutes)
Finish and Serve (1 minute)
In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.
Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.
After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.
Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.
Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.
Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.
On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.
Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.
Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.
Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.