Scallops with Bacon, Edamame and Creamy Grits

I must admit I have been very busy so sorry for the delay of recipes. However, I am back in action I mean in the kitchen! 


I have been trying to come up with a fresh new dish and I think I got it. I tried this dish with shrimp first but I prefer the plumpness and juiciness of the scallops.  I also used frozen peas the first time I made this but I always use frozen peas I wanted a different type of green, so I used frozen edamame (I just heated the frozen pods a bit and popped out the soybeans). The idea of using edamame came to me after having sushi at my favorite sushi place; I ordered Edamame as an appetizer. 


I make these creamy grits all the time for breakfast and for my shrimp and grits dish and with this pork dish I make as well. I was thinking initially to serve this over pasta but eating this dish with the grist just melt in your mouth! This is a colorful fresh meal which I am sure you will love! 


What you need:

• 2lbs of Scallops
• 4-5 slices of bacon
• salt and pepper to taste
• 2 tbl. of butter
• 2 finely chopped shallots
• 2 garlic cloves minced
• 1 chopped red pepper
• 1 small bag of frozen edamame (shell if you cannot find them already shelled)
• 1/2 c. white wine (I used a Sauvignon Blanc) 
• 1 c. Grape tomatoes halved
• 6 leaves of thinly sliced fresh basil

First cook the grits:

• 2 cups heavy cream
• 1 cup skim milk
• salt/pepper to taste
• 1/2 stick of butter
• 1 c. regular uncooked grits

Bring the heavy cream, skim milk, salt and pepper and butter to a boil. Once Boiling reduce heat to low and add grits whisking constantly. Turn off heat and let stand covered, whisking occasionally. Note:  you may have to add milk or heavy cream to grits before serving to get the right consistency. 

I cooked my bacon in the microwave, until crispy. Reserve bacon drippings take bacon and crumble and set aside. 

Season scallops with salt, pepper, and cayenne pepper. Heat bacon fat over medium high heat until it's hot. Sear scallops for 3 min. on each side. Set aside

Add about 2 tbl. of butter to the pan add shallots and garlic. Saute till they are soft. 

Add the red bell pepper and edamame. Cook for about two minuets. Add wine and deglaze pan by scrapping the particles off the bottom of the pan. 

Season to taste, add tomatoes, bacon and cook till they are soft not mushy. Return scallops to the pan cook for 1 min.  Remove from heat and sprinkle in basil. 

Serve over creamy grits. 

Yummy!