Sunday, July 28, 2019

Fulton Fish Market Summer Seafood...Featuring Seared Scallops with Avocado-Corn Salsa and Creamy Parmesan Grits #fulonfishmarket #scallops #summerseafood

Summer and seafood were simply made to go together! The combination of warm weather and sweet seafood is a natural. Growing up near the Gulf of Mexico means I've been a seafood lover my entire life! We most often eat shrimp or fish...but I've become a huge fan of scallops in recent years! I like to purchase my scallops from New York's City 's iconic Fulton Fish Market -- the quality can't be beat! Did you know that they have an online store and ship their fresh seafood nationwide? is the Authority on fresh fish and seafood. Order online from their selection of the highest quality, most delicious seafood selections.

I only cook scallops a few times a year, so I like to showcase them in a very special recipe. The last time I went home to visit my family, I made Seared Scallops with Avocado-Corn Salsa and Creamy Parmesan Grits. The dish is comprised of three delicious components that work perfectly together: spiced-rubbed seared scallops, lime-infused salsa featuring avocado and caramelized corn, and decadent grits with freshly grated Parmesan cheese. This dish has a lot of "wow factor," but it comes together in less than an hour.

Seared Scallops with Avocado-Corn Salsa and Creamy Parmesan Grits
a Weekend Gourmet Original
Ingredients (makes four servings):
For the spice rub:
  • 1 tsp. sea salt 
  • 1 tsp. ground cumin
  •  1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. red pepper flakes
For the salsa:
  • 2 Roma tomatoes, seeded and chopped
  • 1/2 jalapeno, seeded and finely minced
  • 1 tsp. extra virgin olive oil
  • 1 small shallot, chopped
  • Two small ears corn on the cob, cooked [NOTE: can use 1 cup frozen corn kernels, thawed]
  • One medium avocado, diced
  • Juice of half a lime
  • 1 tsp. finely chopped fresh cilantro
  • Salt and pepper to taste
For the grits:
  • 1.5 cups chicken stock
  • 1.5 cups half and half OR heavy cream
  • 1 cup quick cooking grits
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tbs. butter
  • 1/2 cup freshly grated parmesan cheese
Step 1: Make the salsa. Add the tomato and jalapeno to a small bowl. If using cooked corn on the cob, use a knife to remove the kernels from the cobs. Add the olive oil to a nonstick skillet over med-high  heat. Add the corn and chopped shallot to the skillet. Cook, stirring often, until the shallots are soft and the corn is golden bown. Let the mixture cool for 5 minutes before adding to the bowl. Add the diced avocado, lime juice, cilantro, and salt & pepper. Cover and refrigerate until the rest of the dish is ready to plate.
Step 2: Add the dry rub ingredients to a small bowl and stir to evenly combine. Place the scallops on a plate and sprinkle half of the rub to the top side of each scallop. Press down so the seasononing sticks to the scallops as they cook.
Step 3: Heat a nonstick scallop over med-high heat. Add the remaining teaspoon of olive oil. When tke skillet is hot, add the scallops spice side down. Sear for 3-4 minutes, until the scallops are caramelized and golden brown. Before flipping the scallops, sprinkle the top with the remaining half of the spice rub mixture. Flip the scallops and cook 2-3 minurtes on the other side.
Step 4: Make the grits. Add the chicken stock, half and half, and garlic powder to a medium nonstick saucepan over medium heat. When the liquid begins to boil, slowly pour the grits into the liquid -- whisking the entire time to avoid lumps. Reduce heat to med-low and cook 5-7 minutes, stirring every couple of minutes to prevent overcooking on the bottom. Remove from heat and stir in butter and parmesant until melted and fully incorporated. 

To serve, spoon some of the warm grits into shallow bowls. Place the scallops in the center of the grits in the bowls. Finally, spoon some of the chilled salsa around the scallops. Add slices of lemon for those who want to add a punch of citrus flavor to the final dish.
This dish is an explosion of flavors! The scallops are spicy outside...and sweetly tender inside. The corn in the salsa provides a nice sweetness that pairs well with the scallops...and the creaminess of the avocado works nicely with the decadent grits. This dish may appear a bit complicated, but it's actually very simple to make! Don't be intimidated by the three components. The salsa can be made up to a day ahead -- but don't add the avocado until just before serving.

Disclosure: I am a Fulton Fish Market Affilate. This post contains an affilaite link. I will receive compensation if you link to their online store from this article and make a purchase. Fulton Fish Market provided me a selection of their fresh seafood, including the scallops used to create the featured recipe.

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