Baked Sea Scallops

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley

Directions:

Preheat oven to 425 degrees F (220 degrees C).

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.

Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Shrimp and Cheddar Grits

In the South, and along the Southern East Coast, shrimp and grits is a famous dish. This is Bobby Flays version without any changes, and it is absolutely DIVINE!

Ingredients:

4 cups water
salt and pepper
1 cup stone ground grits (NOT INSTANT!)
3 TBSP Butter
2 cups shredded sharp cheddar cheese (you can use any cheese, but I find that sharp cheddar has had the best flavor with the shrimp!)
1 lb shrimp, peeled and deveined
6 slices bacon, chopped
4 tsp lemon juice
2 TBSP chopped parsley
1 cup thinley sliced scallions/green onions
1 large clove garlic, minced

Directions:

Bring water to boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 minutes. Remove from heat and stir in butter and cheese.

Meanwhile, rinse shrimp and pat dry. Fry chopped bacon in large skillet until browned. Drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. (this whole process only takes about 7 minutes total as shrimp cooks quickly, so wait until the grits are almost done to do this step!!)

Spoon grits into serving bowl. Add shrimp mixture on top. Serve immediately.