Scallops done right: over creamy grits, with real technique and a good rest.
Prep 17 min · Cook 25 min
Bring a heavy pot of well-seasoned water to a rolling boil with plenty of salt and spice.
Add the slow-cooking vegetables first, then the scallops in the order it needs to cook.
Cook just until the shellfish is done -- a few short minutes -- so nothing turns rubbery.
Drain and pile it out onto a paper-lined table or a big platter.
Serve over creamy grits with plenty of napkins and cold drinks.
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