BushyEyes: [Recipe originally posted here](https://www.triedandtruerecipe.com/fancy-breakfast-seared-scallops-cheesy-grits-bacon/)
Today is my birthday and I knew I wanted to up my fancy breakfast game to treat myself to something really special for the big 2-9. These seared scallops are served with cheesy grits (instant because who has time to babysit a stovetop on their birthday?!) along with crispy bacon and a sunny side up egg.
You can save time by simply wiping the skillet out with a paper towel in between cooking the bacon, scallops, and eggs.
#GRADE
Serves: 2, with leftover cheesy grits
Cost: $$$
Skill Level: Easy
Time to Make: 35 minutes
#INGREDIENTS
4 thick slices of bacon
1 cup instant grits
3/4 cup whole milk, plus more if necessary
4 cups water
1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Dash of cayenne
6 sea scallops
2 tablespoons butter
1 tablespoon olive oil
2 large eggs
2 teaspoons olive oil
Thinly sliced scallions, optional, for serving
#METHOD
Prepare Ingredients: Pat the scallops dry and remove the muscle. Season with salt and pepper and chill. Slice the bacon into thin strips. Bring the 4 cups of water, plus a bit of salt, to a boil.
Fry the Bacon: Add the bacon to a medium skillet and turn the heat to medium high. Cook, stirring regularly, until the bacon is crispy and the fat has rendered, about 8-9 minutes. Remove the bacon using a slotted spoon and transfer to a bowl. Remove all but 1-2 teaspoons of bacon fat from the skillet and blot out any blackened leftover bits using a paper towel.
Make the Grits: Slowly whisk the instant grits into the boiling water, reduce heat, cook for 5-6 minutes over low heat, whisking regularly. Whisk in the milk and the shredded cheddar cheese until melted and smooth and creamy. Add a bit more milk if you’d like your grits to have a smoother consistency. Turn off the heat and cover to keep warm. Note: You may need to whisk in a bit more milk before serving to loosen up the grits.
Cook the Scallops: Heat the two tablespoons of butter and the 1 tablespoon of olive oil in the skillet used for the bacon over medium high heat. Once melted and frothy, add the scallops and cook without moving for 1 minute and 30 seconds. Flip and cook an additional 1 minute and 30 seconds. Transfer to a plate and cover with foil and wipe out the skillet.
Prepare the Eggs: Heat the 2 teaspoons olive oil in the skillet over low heat. Once hot, crack the eggs into the skillet and season with a bit of salt. Cook for 2-3 minutes or until the whites have set up and the egg is cooked to your liking. Note: You can add a splash of water to the skillet and loosely cover with foil if your egg whites aren’t setting up.
To Serve: Spoon the grits into bowls and smooth out the top of the grits with the back of a spoon. Sprinkle the crispy bacon all over and arrange an egg on top of each bowl of grits. Arrange 3 scallops on top of the egg whites. Garnish with the scallions and a sprinkle of freshly cracked black pepper or Aleppo-style red pepper flakes. Enjoy!
fatflyhalf: Gambini: Right, so you knew that. Uh, do you remember what you had?
Mr. Tipton: Eggs and grits.
Gambini: Eggs and grits. I like grits too. How do you cook your grits? You like ’em regular, creamy, or al dente?
Mr. Tipton: Just regular, I guess.
Gambini: Regular. Instant grits?
Mr. Tipton: No self-respecting southerner uses instant grits. I take pride in my grits.
Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world 20 minutes.
Mr. Tipton: I don’t know. I’m a fast cook, I guess
Spavid: That looks delicious. I also love scallops for a treat. Happy Birthday!
BloodyPinkChanel: Came here to say every time I see an amazingly photographed meal, along with detailed instructions and ingredients I love, it’s from you! Happy Birthday, love seeing your posts! Keep em coming!
Schwaginator: This is going to be a great treat for my girlfriend one morning. Thank you for this!
Cooking-Bear: This looks so good.
ofthedappersort: This is kinda random but I always feel a little sick after eating scallops. It’s the only shellfish that makes me feel that way. Anyone have any theories?
kpbhoir: I m loving it..
donaldscrump68: Finally a decent photo from this subreddit.