Contents

Cajun Scallops and Cheesy Grits: Your Ultimate Summer Comfort Food

Prepare your taste buds for an unforgettable culinary journey! These Cajun Scallops and Cheesy Grits are more than just a meal; they’re a vibrant celebration of summer flavors, offering a zesty, mouthwatering comfort food experience that simply demands a spot on your menu. Combining succulent sea scallops with rich, creamy grits and a kick of authentic Creole seasoning, this dish promises to delight and satisfy.

This post is sponsored by Tony Chachere’s Famous Creole Cuisine. As always, all opinions expressed here are 100% my own. Your support for the brands that help bring The Beach House Kitchen to life is greatly appreciated.

Embracing the Coastal Charm: Summer Seafood Delights

There’s something truly special about summer, especially when you’re by the beach. The warm breeze, the endless sunshine, and the promise of fresh, delicious seafood create an idyllic setting. Here at The Beach House Kitchen, summer is synonymous with casting lines into the ocean or setting crab traps, eagerly awaiting a bountiful catch. When the fishing gods aren’t smiling upon us—because, as they say, it’s “fishing,” not “catching”—we’re just minutes away from the bustling commercial fishing boats in Cape May. This grants us direct access to the freshest scallops, shrimp, and fish, ensuring that every meal is an ode to the sea.

Our culinary philosophy revolves around celebrating these fresh, seasonal ingredients and transforming them into dishes that are both comforting and exciting. Today’s feature, Cajun Scallops and Cheesy Grits, perfectly embodies this spirit. It’s a harmonious blend of cozy familiarity and vibrant freshness, showcasing the very best of what summer has to offer in one incredible dish. Each bite transports you to a seaside haven, where the flavors are bold, the ingredients are pristine, and the company is cherished.

The Heart of the Dish: Cajun Scallops and Cheesy Grits Unveiled

Imagine tender, perfectly seared sea scallops, infused with a lively Creole marinade, nestled atop a bed of creamy, cheesy grits. This isn’t just a fantasy; it’s the reality of this incredible Cajun Scallops and Cheesy Grits recipe. This dish is designed to be a quintessential summer comfort food – light enough for warm evenings, yet satisfyingly rich. It’s a culinary masterpiece that strikes a perfect balance between the delicate sweetness of fresh scallops and the hearty, savory notes of expertly prepared grits. The addition of a vibrant, spicy sauce, brimming with garden-fresh vegetables, elevates this meal from simply delicious to truly extraordinary.

Every element of this dish is carefully crafted to deliver an explosion of flavor and texture. The scallops, with their caramelized crust and succulent interior, provide a luxurious bite. The grits, cooked to a perfect creamy consistency and enriched with sharp cheddar, offer a comforting embrace. And the sauce, a medley of aromatic vegetables and spices, ties everything together with a lively, piquant finish. This is the kind of meal that makes you slow down, savor each forkful, and truly appreciate the art of good cooking.

A Partnership in Flavor: Featuring Tony Chachere’s Famous Creole Cuisine

The creation of this recipe was made possible through a delightful collaboration with my esteemed friends at Tony Chachere’s Famous Creole Cuisine. My admiration for Tony’s products spans years, dating back longer than I can precisely recall. So, when the opportunity arose to develop a recipe showcasing their exceptional line of seasonings and marinades, I embraced it with enthusiasm. This partnership felt incredibly natural, aligning perfectly with the ethos of The Beach House Kitchen: to share only the most tried-and-true recipes, crafted with ingredients I genuinely adore and confidently recommend to you.

If you’re new to the world of Tony Chachere’s, prepare to be amazed—their products are an absolute must-try for anyone looking to infuse authentic Creole flavor into their cooking. For these Cajun Scallops and Cheesy Grits, two star products took center stage: their incredibly flavorful Creole Style Seafood Marinade and the iconic Tony’s Original Creole Seasoning. These aren’t just ingredients; they are the backbone of Creole cooking, offering a complex blend of spices that elevate any dish.

The Pourable Seafood Marinade is a masterfully crafted blend of tangy lemon, robust black pepper, aromatic garlic, and signature Creole seasoning. It penetrates the scallops, tenderizing them and infusing every fiber with a deep, vibrant flavor that truly makes this dish sing. But the magic doesn’t stop there. A generous touch of Tony’s Original Creole Seasoning is incorporated into both the creamy cheesy grits and the luscious sauce. This addition provides an unmistakable zesty kick, a subtle warmth, and an overall mouthwatering depth that transforms a simple meal into an unforgettable culinary experience. Together, these products ensure that every component of this dish is bursting with authentic, irresistible Creole flair.

Expert Tips for Crafting Perfect Cajun Scallops and Cheesy Grits

Achieving culinary perfection often lies in the details. Here are a few essential cook’s notes and tips to ensure your Cajun Scallops and Cheesy Grits turn out absolutely phenomenal:

Optimal Marination: For maximum flavor penetration, I highly recommend marinating your sea scallops for a full 2 hours in Tony Chachere’s Creole Style Seafood Marinade. This extended marination time allows the zesty blend of lemon, garlic, and Creole spices to truly imbue the scallops, resulting in a more profound and delicious flavor profile.
Ingredient Flexibility: If scallops aren’t your preferred seafood, or if you’re looking for an equally delicious alternative, feel free to substitute with shrimp. We’ve tried both variations at The Beach House Kitchen, and they are equally delectable, absorbing the Cajun flavors beautifully. Ensure shrimp are peeled and deveined before marinating.
Corn Selection: While fresh corn kernels off the cob offer unparalleled sweetness and texture, you can certainly use frozen corn or even canned corn (drained well) in a pinch. Adjust cooking time accordingly; frozen corn might need an extra minute or two to thaw and cook through, while canned corn only needs to be heated.
Searing Scallops: The key to perfectly cooked scallops is a very hot pan and not overcrowding it. Sear them in batches if necessary, ensuring a beautiful golden-brown crust forms on each side. Avoid overcooking, as scallops can become rubbery very quickly.
Grits Consistency: Whisking the grits slowly into the boiling liquid prevents lumps and ensures a smooth, creamy texture. Don’t rush this step! Also, remember to whisk occasionally while simmering to prevent sticking to the bottom of the saucepan.
Cheese Choice: For the cheesy grits, a finely grated white sharp cheddar cheese melts seamlessly and provides a wonderful tang that complements the savory scallops. You can experiment with other cheeses like Monterey Jack or a blend of cheeses if you prefer.

Serving Suggestions and the Grand Finale

This dish is more than just a recipe; it’s an experience. Creamy, rich, and utterly irresistible cheesy grits provide the perfect canvas for a delectable, spicy sauce bursting with garden-fresh vegetables and perfectly cooked, succulent scallops. Each component plays a vital role, harmonizing to create a symphony of flavors and textures that is sure to impress. It’s a meal that not only satisfies but also brings people together, evoking the warmth and conviviality of Southern hospitality.

To make your meal truly memorable, consider pairing these Cajun Scallops and Cheesy Grits with a crisp, refreshing side. A light green salad with a vinaigrette dressing would cut through the richness beautifully, offering a refreshing contrast. Alternatively, some steamed asparagus or green beans would add a touch of simple elegance. For drinks, a chilled crisp white wine, like a Sauvignon Blanc or Pinot Grigio, would complement the seafood and the zesty flavors of the dish. If you prefer non-alcoholic options, a sparkling lemon-lime drink or even a sweet iced tea would be a delightful pairing.

This is truly one tasty summer comfort food dish you won’t want to pass up. It’s designed to impress, to comfort, and to make every meal feel like a special occasion. Gather your family and friends, share this wonderful creation, and watch their faces light up with every delightful bite. Enjoy the process of cooking and the joy of sharing this truly magnificent meal!

Cajun Scallops and Cheesy Grits

Author: MaryAnn Dwyer

Servings: 4 servings

Print Recipe
Pin Recipe

These Cajun Scallops and Cheesy Grits is a zesty, mouthwatering summer comfort food dish you need to get on the menu!

Prep Time: 15 mins

Cook Time: 20 mins

Marinating Time: 2 hrs

Total Time: 35 mins (excluding marinating)

Ingredients

Cheesy Grits

2 1/2 Cups Water
2 1/2 Cups Whole Milk
1/2 Tsp. Tony Chachere’s Original Creole Seasoning
1 Cup Yellow Corn Grits
3 Tbsp. Butter
1/2 Cup Finely Grated White Sharp Cheddar Cheese

Scallops and Sauce

1 1/2 Lbs. Sea Scallops
2/3 Cup Tony Chachere’s Seafood Marinade
6 Slices Bacon, chopped
1 Cup Yellow Onion, chopped
1 Cup Red Bell Pepper, chopped
1/2 Cup Fresh Corn Kernels
2 Cloves garlic, Minced
1 Tbsp. All-Purpose Flour
1 1/4 Cups Low Sodium Chicken Broth
2/3 Cup Heavy Cream
1 Tsp. Tony Chachere’s Original Creole Seasoning
1 Tbsp. Butter
1/4 Cup Fresh Parsley, Finely Chopped

Instructions

Cheesy Grits

Bring water, milk, and Tony Chachere’s® Original Creole Seasoning to a boil in a large saucepan over medium heat. Slowly whisk in the grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, for about 20 minutes. Remove from heat and whisk in butter and cheddar cheese.

Cajun Scallops

Remove scallops from refrigerator after marinating for 2 hours (or minimum 30 minutes). Drain marinade.
In a large skillet, over medium-high heat, cook bacon until just crisp. Remove from skillet with a slotted spoon to a paper towel-lined plate. Set aside. Pour all but 2 tablespoons of bacon fat from the skillet into a small bowl.
Return skillet to medium-high heat. When fat is hot, add scallops, making sure they’re not touching. Sear for 1.5 minutes per side. Do not flip until the bottom is golden brown. Transfer to a plate to keep warm.
Add onion, red pepper, corn, and 2-3 tablespoons more of bacon fat to skillet and cook over medium heat until softened, about 5-7 minutes. Add garlic and cook for one more minute until fragrant. Sprinkle flour over vegetables and continue to cook for one minute, stirring constantly.
Whisk in chicken stock and cook until the sauce thickens. Add heavy cream, Tony’s Original Creole Seasoning, and butter, and cook until slightly thickened and well combined.
Return the seared scallops and cooked bacon to the skillet with the sauce. Cook until heated through, about 2 minutes, allowing the flavors to meld.
To serve, place about one cup of cheesy grits into each of 4 individual bowls. Top the grits generously with a few scallops and a good portion of the flavorful Cajun sauce. Sprinkle with fresh chopped parsley for garnish. Serve immediately and enjoy!

Nutrition

Course: Main Course

Before your first bite, snap a photo and share!

If you make this recipe, I’d love to see! Be sure to follow The Beach House Kitchen on Instagram and tag or mention @thebeachhousekitchen or tag #thebeachhousekitchen!