Name: Pan-Seared Scallops and Herb Collard Sauce with Creamy Grits
Prep time: 20
Cook time: 15
Ingredients: ---CREAMY GRITS---; 1 1/2 cups water (for additional flavor, may use low-sodium seafood, chicken, or vegetable stock); 1 cup Big Y 1% lowfat milk; 1/2 teaspoon Food Club salt; 1/2 cup corn grits, uncooked; 1 tablespoon Food Club unsalted butter; 1/4 cup Parmesan cheese, grated or shredded; ---COLLARD HERB SAUCE---; 1/2 bunch collard greens, stems removed and blanched; 1/2 bunch parsley, stems removed; 1/2 bunch cilantro, stems removed; 6 cloves garlic, peeled; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1/2 teaspoon Food Club salt; 1/4 teaspoon Food Club ground black pepper; 1/4 teaspoon cayenne pepper; 1/2 cup Food Club olive oil; ---PAN-SEARED SCALLOPS---; 12 ounces fresh sea scallops (about 12 large or 15-18 medium size); 1/2 teaspoon kosher salt; 1 teaspoon Food Club ground black pepper; 1 tablespoon Food Club vegetable oil

Pan-Seared Scallops and Herb Collard Sauce with Creamy Grits Recipe | Big Y