Scallops are amazing. I’ve said before, they are the steak of the sea. They cook in no time at all and done properly, taste great. This meal was simply an excuse to eat scallops. I bought the local scallops and had no other plan than them. We got home and had some fresh local kale and I always have grits. I usually make pimento cheese grits but I thought that my take away from the scallops. Another look in the fridge and I found the grated pecorino romano (we usually top pasta or pizza with).

Pecorino, if you aren’t familiar, is a dry Italian cheese similar to parmigiana reggiano (my favorite cheese in the whole wide world). Pecorino is more salty and more “bold” or pungent if I had to define it. It definitely stood out in the grits, surprisingly so. I’ll make these grits again.

Cooking the scallops takes practice. To get the most out of them, you need to be brave. What I mean is you have to trust the pan, the technique and the scallops. First use cast iron or stainless steel. If you want the crust on the top, and you definitely do, you can’t use a non-stick pan. If you want the crust, the pan has to be hot. If you are a pro, cooking a delicate protein on a screaming hot pan can be intimidating. Fears of it sticking and breaking up are real. Hot pan + oil + patience = perfectly seared scallops. I say it in the directions, but you have to wait until the scallop is seared before removing it. You’ll be tempted to pull it, but trust the process. It will release when it is properly seared. At the end you’ll get a seasoned crust and perfectly tender inside, just as a scallop should be.

Ingredients

• 8-10 fresh diver scallops (4-5 per person)
• White grits (I prefer Anson Mills)
• 1/2 cup Pecorino Romano cheese, grated
• Milk
• 1 large bunch kale, stemmed and chopped
• 1 whole garlic cloves
• Olive and canola oil
• Pinch of crushed red pepper flake
• Salt and pepper

Directions

1. Depending on the type of grits, cook per the instructions. I generally use half water and half milk. Also, if it calls for butter, I substituted olive oil. When cooked through, stir in the pecorino cheese. Keep warm.
2. Heat large non-stick pan over medium high heat. Add olive oil, garlic and crushed red pepper flake. Cook until garlic is fragrant. Add kale, season with salt and toss. Cook until slightly wilted.
3. Pat the scallops dry and set aside. Heat cast iron skillet or stainless steel pan over high heat. Coat pan with half and half olive oil and canola oil. Season scallops with salt and pepper. Sear scallops on both sides until they release from the pan. Do not pull them until they release. They cook very quickly but you’ll know they are done with they release from the hot pan.