Bourbon Scallops with Smoked Grits & Candied Bacon
Everyone knows that I prefer to make reservations rather than create recipes. But I had a blast creating this one with my friend, Chef Melissa Pelky Hass, at Vino Venue. In particular, we made pan-seared bourbon scallops with smoked grits and candied bacon, and you can watch us make it here. If you love seafood and grits together, try my catfish and grits shooters and my white truffle Cajun shrimp alfredo.
With this in mind, Chef M is an award-winning chef with more than 20 years of culinary experience, and she is one of the best chefs I know. What is more, she made this dish feel simple. At first the title made me nervous because it sounded so fancy, but it was easy and so delicious. It is the kind of main I would serve after easy crab toast with lemon mayo or a caviar board.
As a result, this is not only a great date night dinner but also a strong choice for company. Furthermore, if you are hosting, my guide on how to host a holiday dinner party and my creamy lemon salmon piccata pasta are good places to go next.
What Are Bourbon Scallops with Smoked Grits?
This dish is jumbo sea scallops seared in a hot skillet and finished with bourbon and cream, served over grits cooked in chicken stock and enriched with butter and smoked Gouda. Candied bacon on top adds a sweet, smoky crunch.
Ingredients (With Purpose & Flavor Notes)
- Grits (1 cup): The creamy base of the dish.
- Chicken stock (4 cups): Cooking grits in stock adds flavor from the start.
- Salt (1 teaspoon): Seasons the grits.
- Butter (1 stick): Makes the grits rich and smooth.
- Smoked Gouda (2 cups, shredded): Gives the grits their smoky flavor.
- Jumbo sea scallops (8): Sweet and tender with a golden sear.
- Sea salt: A light seasoning for the scallops.
- Olive oil (1 tablespoon): For searing.
- Bourbon (1/4 cup) and cream (1/2 cup): Make a quick pan sauce.
- Candied bacon (1/2 cup): A sweet, smoky topping.
Everything I Love for This Recipe
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Oven-Safe Skillet
For searing the scallops and making the sauce.
Medium Saucepan
For the grits.
Whisk
Keeps the grits smooth.
Box Grater
For shredding the Gouda.
Fish Spatula
Turns scallops without tearing them.
Paper Towels
Dry scallops sear better.
Measuring Cups
For the stock, bourbon, and cream.
Shallow Dinner Bowls
For serving grits with the scallops on top.
Wooden Spoon
For stirring the sauce.
Rimmed Baking Sheet
For making candied bacon.
Wire Cooling Rack
Lets candied bacon crisp as it cools.
Linen Napkins
A simple touch for a dinner like this.
How To Make Bourbon Scallops with Smoked Grits
Step 1: Start the Grits
Bring the chicken stock to a boil. Whisk in the grits and salt, then reduce the heat.
Step 2: Cook the Grits
Cook for 15 to 20 minutes, whisking frequently, until done.
Step 3: Finish the Grits
Whisk in the butter and cheese until smooth and creamy.
Step 4: Season the Scallops
Season the scallops lightly with sea salt.
Step 5: Sear
Heat the olive oil in an oven-safe skillet. Sear the scallops for 2 minutes per side.
Step 6: Make the Sauce
Add the bourbon and cream and bring to a simmer.
Step 7: Serve
Spoon the grits into bowls, add the scallops and sauce, and top with candied bacon.
Pan-Seared Bourbon Scallops with Smoked Grits and Candied Bacon
Ingredients
Smoked Grits
- 4 cups chicken stock
- 1 cup grits
- 1 teaspoon salt
- 1 stick butter
- 2 cups smoked Gouda cheese shredded
Bourbon Scallops
- 8 jumbo sea scallops
- sea salt to season
- 1 tablespoon olive oil
- 1/4 cup bourbon
- 1/2 cup cream
- 1/2 cup candied bacon for topping
Instructions
- Bring the chicken stock to a boil.
- Whisk in the grits and salt, then reduce the heat.
- Cook for 15 to 20 minutes, whisking frequently, until done.
- Whisk in the butter and cheese until smooth and creamy.
- Season the scallops lightly with sea salt.
- Heat the olive oil in an oven-safe skillet. Sear the scallops for 2 minutes per side.
- Add the bourbon and cream and bring to a simmer.
- Serve the scallops over the grits and top with candied bacon.
KEEP HOSTING
Plate a refined Southern surf dinner ā an elegant main, a crisp pour, and a warm board to begin.
Creamy Lemon Salmon Piccata Pasta
Another elegant seafood main for a special dinner at home.
Get the Recipe ā
The Perfect Peartini
A crisp, elegant martini to match those bourbon-kissed scallops.
Pour a Glass ā
The Perfect Fried Goat Cheese Board
Open the evening with a warm, shareable board for guests.
Keep Reading āVariations
Shrimp
Use large shrimp in place of scallops.
Cheese Swap
Use sharp cheddar or regular Gouda in the grits.
No Bourbon
Use chicken stock in place of bourbon.
Regular Bacon
Use crisp crumbled bacon if you do not have candied bacon.
When I Love Serving Bourbon Scallops
Date Night In
Restaurant-style without the reservation.
Valentine’s Day
A dinner that feels like a celebration.
Anniversaries
Special and not complicated.
Supper Club
A main course that gets people talking.
Holiday Dinners
A nice change from the usual roast.
New Year’s Eve
Equally important, it fits a menu with these elevated New Year’s Eve appetizers.
What To Serve With Bourbon Scallops
Vegetables
Add sautƩed asparagus and mushrooms or honey bacon balsamic roasted Brussels sprouts.
Salads
Start with a pear gorgonzola salad with candied pecans or a winter salad.
Starters
Open with hot crab dip, surf and turf bites, or a smoked salmon charcuterie board.
Drinks
Pour a peartini or something from a martini board.
Shelf Life & Storage Tips
- Best served: Right away. Scallops are at their best fresh from the skillet.
- Grits: Refrigerate leftover grits in an airtight container for up to 3 days.
- Reheat grits: Warm over low heat and whisk in a splash of stock to loosen.
- Scallops: Refrigerate leftovers for up to 1 day and reheat gently so they do not turn rubbery.
Frequently Asked Questions
How do I get a good sear on scallops?
Pat them dry, use a hot skillet, and do not move them while they sear.
Can I use bay scallops?
You can, but they are much smaller and cook faster.
Is the bourbon flavor strong?
It mellows as it simmers with the cream.
How do I make candied bacon?
Bake bacon with brown sugar until crisp and caramelized.
Final Thoughts
All things considered, these bourbon scallops with smoked grits and candied bacon sound fancy and cook up simply. Without a doubt, it is a dinner that makes a night at home feel special. If you make it, tag me so I can see, and keep hosting.
All photos by Jamie King Photography. Follow Jamie on Instagram: @jkingphoto
