Inspired by one of my favorite comfort foods Shrimp and Grits, this recipe for Scallops and Grits is just as special. Fontina-buttermilk grits lend a slightly sweet, slightly tangy complement to the scallops.
Living in Maine, I’m blessed to have fresh seafood markets around most every corner. This recipe combines a variety of seafoods in a creamy, rich broth and it topped with a crusty, buttery pastry. You could use all shrimp or a fish-shrimp mixture to cut down on the cost, but the variety of the fruits de mer are well worth the price.