Summer weather - Beat the heat with Baked Scallops, Cheese Grits and a Vodka Collins

First off, I wanted to tell you I deactiavted my Facebook account for awhile...just sayin' case you didn't see me around and I knew I didn't have everyone's email address.

The night before last there was a major transformer fire at our utility company's substation. This meant no electricty from 6:30 until 10:00. No air conditioning, no fans...just stifling heat that settled around us as a wet wool blanket.

One of the hottest nights we've had in awhile - 95 degrees at 7 p.m. This put a stop to our plans for a nice seafood dinner on the patio. Yeah, Doug could have fired up the charcoal grill but we were already very hot. is the meal we were planning to have. Just a day later :-)

Baked Bay Scallops, Cheese Grits and Natashya's recipe for a Tom Collins from Cocktail Puppy. He modified slightly as we are out of gin - so we had refreshing Vodka Collins. No complaints here!

For the Baked Scallops - Do This:

2 tablespoons butter, melted
1 pound bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese


Preheat oven to 400 degrees F (200 degrees C).

Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.

Sprinkle this mixture over the scallops.

Bake about 20 minutes.

Nice meal with good stuff.

Cheese Grits - The pioneers called it "cornmeal mush", but Southerners call them grits. Whatever you call the dish, it's great for breakfast or as a side.


4 cups water
1 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
The following optional ingredients:
1 tablespoon butter or stick margarine
1 1/2 teaspoons garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt


Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.



MM said...

Anything served with cheese grits has my vote!

Here's to cooler times!

Joanne said...

It was 95 here yesterday also! Too hot to function.

The cheese grits sound amazing! I would turn on the stove for those.

Rita said...

Those scallops sound amazing! I;ve never made cheese grits but am intrigued.

Cathy said...


Emily Malloy said...

You are after my own heart!

Aarthi said...

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Drick said...

I do dislike hearing of nights without power... brings back memories of hurricane season and for some reason, I just think this might be a bad year... very nice scallop dish esp with the grits, gonna give it a try...

Brenda said...

I've been in love with cheese grits since having them at Emeril's restaurant at the MGM in Vegas. Who knew I loved grits? We can't get them around here I don't think. Your whole meal is mouth-watering!

Natashya KitchenPuppies said...

The perfect drink for a hot day!
Lovely to sit outside and eat, and I am looking forward to trying grits - I found some in the bulk barn the other day.

Le laquet said...

My comments seem to be disappearing ... bloody technology! Scallops - love 'em whatever you do to them!

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