SHRIMP, SCALLOPS, & BACON WITH CHEESY GRITS

Here is another shrimp & grits recipe for your recipe book.  This one includes delicious sea scallops. 

3 slices applewood smoked bacon, or your favorite, diced

Grits

3 cups chicken stock

1 cup stone ground yellow or white grits (I use Palmetto Farms grits)

2 T unsalted butter

1 cup grated sharp cheddar cheese

Sea salt and finely ground black pepper

Shrimp & Scallops

6 large shrimp, peeled and deveined

6 sea scallops, rinsed and patted dry with paper towels

2 T unsalted butter

1 small shallot, minced

1 clove garlic, minced or pressed

2 t Old Bay seasoning

1 cup clam broth

1 t lemon juice

Sea salt and finely ground black pepper

Chives, for garnish

Hot sauce, preferably Louisiana or Crystal

For the Bacon

Cook bacon in a 10-inch cast-iron skillet over medium heat until crispy.

Using a slotted spoon, transfer bacon to a small bowl and set aside. 
Discard most of the bacon grease and save the skillet.

For the Grits

In a medium saucepan, bring chicken stock to a boil.

Add grits in a stream while whisking.

Reduce to very low, cover and simmer, whisking often, until thick and creamy, about 20 minutes.

Remove from heat, stir in butter and cheese.

Season to taste with salt and pepper.

Cover and keep warm while making shrimp and scallops.

For the Shrimp & Scallops

Season shrimp and scallops on both sides with salt and pepper.
Cook the shrimp in the cast-iron skillet over medium-high heat until shrimp becomes pink, about 2 minutes on each side. Transfer to large bowl and set aside.

Add scallops and cook on each side for about 2 minutes, until golden brown.

Transfer scallops to the bowl with the shrimp.

Lower heat to medium-low and add the butter.

Sauté the shallot for 3 minutes. Add the garlic and sauté another minute.

Add the Old Bay, clam broth, and lemon juice.

Bring to a boil.

Return the shrimp and scallops to the pan and heat through for a minute or two.

Season to taste with salt and pepper.

Spoon grits into 2 warm bowls.  Spoon on the shrimp and scallop mixture and sprinkle with the bacon and a few chives.

Serve with hot sauce, if desired.

Serves 2