Scallops & Grits

Steps

1. 1

   Bring the 4 cups of water or broth and 1/2 teaspoon salt to a boil. Whisk in the grits, lower the heat, cover, and simmer, stirring often, until thick and tender. That's about 15 to 20 minutes for old-fashioned grits, less for quick.

2. 2

   Stir in the cheddar and 2 tablespoons of butter. Season with salt and pepper and keep them warm.

3. 3

   Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Move it to a paper towel and leave about 1 tablespoon of fat in the pan.

4. 4

   Turn the heat to high. Add the scallops in one layer, cook 1 minute, toss, and cook 30 seconds more. Move them to a plate.

5. 5

   Lower the heat to medium. Add the garlic and the last tablespoon of butter and stir for 30 seconds. Add the 1/2 cup of broth and the lemon juice and simmer 1 minute. Return the scallops and bacon and toss about 1 minute, until the scallops are opaque all the way through.

6. 6

   Spoon the grits into bowls and top with the scallops, the pan sauce, green onions and a few shakes of hot sauce.