Well, I've wiggled my nose every way to Sunday and my long list of things to do did not get magically done. If anything, my list just seemed to get longer.
I was so absorbed in all of my "getting done" that I completely lost track of time.
At 6:30 PM, my sweet husband walked through the door from a full day of working around the farm and asked me what was for dinner.
I was caught like a deer in the headlights.
Surely it wasn't that late already. I hadn't even thought about dinner.
That's when I remembered one of his favorite dishes is Shrimp and Grits, but I knew I didn't have any fresh shrimp in the house. But I did have frozen scallops.
In 15 minutes, I went from a frazzled, "what in the world am I going to cook" to "I hope you like it."
And he loved it.
Here's how you make it.
Rosemary Scallops and Grits
Ingredients
1 pound scallops
10 slices of bacon, chopped
1/2 cup onion, chopped
1/8 cup rosemary
1 clove garlic, minced
2 cups grits
4 cups water
2 tablespoons butter
2 cups shredded cheddar cheese
1/4 cup half and half
Step by Step
1. Chop bacon and cook on medium heat until browned. Add in chopped onion and cook until tender. Remove from skillet.
2. Boil 4 cups water and add grits. Cook about 5 minutes on medium, add in half and half, butter, and shredded cheese. Remove from heat and cover.
3. Add scallops to skillet used to cook bacon and onions. Cook 3 minutes on one side and then turn. Add bacon and onion mixture back to the skillet and add in minced garlic and rosemary. Cook 3 additional minutes.
All of these ingredients can be kept on hand for a quick and simple, delicious and satisfying meal for your family.
Enjoy!
