When I found McEwen & Sons stone ground speckled organic grits in the refrigerated section of Vecchio’s Italian Market, my favorite go-to specialty market, I knew, not only did I score a find-of-the-week, but that I’d have several seafood-and-grits moments in my near future.

After I seared blackened Gulf red grouper, then blackened Key West pink shrimp, I decided I needed to blackened Atlantic sea scallops, making my very own blackened-seafood-trifecta. Yes, indeed, all winners!

And although I normally recommend a simple salt-n-pepper seasoning and then quick sear for delicate, tender scallops, the smoky-spicy, bold-flavored blackened seasoning complements the sweetness of the half-dollar sized scallops perfectly.

And then I had those creamy, delightful organic grits in the fridge.

Yeah. Amazing. Simple. Southern.

Next time you crave an easy-to-prepare seafood-and-grits-dish, try my Blackened Scallops with Cheese Grits and Basil-Olive Oil Succotash.

Appetite required.