Seared Scallops With Cheddar-Onion Grits

• 2 tablespoons butter
• 3 medium onions, chopped
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3/4 cup quick-cooking grits
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 12 sea scallops (about 1-1/2 pounds)
• 1/2 teaspoon Cajun seasoning
• 1/4 cup yellow cornmeal
• 2 tablespoons canola oil
• Minced fresh parsley

1. In a large saucepan, heat butter over medium heat. Add onions and salt; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
2. Add broth to onion mixture; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Stir in cheese and sour cream until cheese is melted. Remove from heat; keep warm.
3. Meanwhile, pat scallops dry with paper towels. Sprinkle with Cajun seasoning. Press flat sides into cornmeal. In a large skillet, heat oil over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm.
4. Serve with grits; sprinkle with parsley.

butter, onions, salt, garlic, chicken broth, quickcooking grits, cheddar cheese, sour cream, cajun seasoning, yellow cornmeal, canola oil, fresh parsley

Taken from www.tasteofhome.com/recipes/seared-scallops-with-cheddar-onion-grits/ (may not work)