Pan-seared Scallops over Cheddar Cheese Grits with Caramelized Shallots and Fresh Peas

This week we were lucky enough to get Jumbo Diver Scallops from Fresh Fish Fanatics at the Channel Islands Farmers' Market.  They were so fresh and delicious!  I also bought Buon Gusto Mandarin Orange Olive Oil made right here in Ventura.

It doesn't get much fresher than this!

 Caramelized Shallots

The only trick to caramelizing Onions, of any kind, is patience.

You need to allow about 20 minutes for these.

In a medium saucepan, over medium-heat, melt 1 Tablespoon Butter.

Add 2 Shallots, very thinly sliced

When Shallots begin to get transparent, reduce heat to low.

Stir occasionally until they begin to brown - this should occur slowly. 

Cheddar Cheese Grits

In a medium saucepan, over medium-high heat, bring  3 cups water to boil.

Pour in 1 cup Quick Grits, and stir.

Cover and reduce heat to low, stir grits occasionally until they are softened, about 8 minutes.

Stir in:

1/4 cup Cream

1 Tablespoon Butter

4 ounces Sharp Cheddar Cheese, shredded

1/4 cup crumbled, cooked Bacon

1 Tablespoon dried Parsley

Salt and Pepper, to taste

This simple preparation highlights the flavor of the Scallops

Pan-seared Scallops

Sprinkle 1 pound fresh Scallops with Sea Salt and Fresh-ground Pepper.

In a medium skillet, over medium-high heat, melt 2 Tablespoons Butter.

Add the Scallops to the pan, turn after 3 - 4 minutes and sprinkle with more Salt and Pepper.
Cook for another 3 - 4 minutes.
Remove the Scallops from the pan and place on top of the Caramelized Shallots and drizzle each one with Mandarin Orange Olive Oil.

Fresh Boiled Peas

(you can really use frozen Peas)

Shuck half a pound of fresh peas (the shells are edible, so this step is optional)

Place Peas in a small saucepan in about an inch of water.
Sprinkle with salt and boil for about 10 minutes.

Layers:  Cheddar Cheese Grits, Caramelized Shallots, Peas, Scallops, and Mandarin Orange Olive Oil

Enjoy!

Tidepool near Sycamore Canyon Cove, Malibu, California