Pimento Cheese Rice Grits with Scallops and Asparagus

  • 3 Cups-Water
  • 1 Cup-Whole Milk
  • 4 Tablespoons-Unsalted Butter
  • 1 Cup-Rice Grits-or long grain rice pulsed in food processor to break into grit size pieces
  • 1 Recipe-Chipotle Pimento Cheese-{see recipe}
  • 16 Each-Scallops-wrapped in paper towel and drain overnight in colander
  • ½ Pound-Asparagus Spears
  • To Drizzle-Olive Oil
  • TO Taste-Chef Troy’s Spice Mix


  1. Bring water/milk/butter to a strong simmer and add rice grits.
  2. Season with salt/pepper to taste,
  3. Partially cover and cook for 20 minutes or until creamy and loose, stirring frequently.
  4. Lower heat and keep warm.
  5. Add additional water to keep loose and creamy.
  6. Once grits are done, heat a sauté pan and grill pan over medium high heat.
  7. Brush scallops/asparagus with oil and season with Spice Mix.
  8. Add asparagus to grill pan and cook to slightly soften and char on all sides, 3-5 minutes.
  9. Place scallops in pan and cook without flipping until golden brown, about 2 minutes.
  10. Flip, cook one more minute and remove from pan.
  11. Add 1 Cup of Chipotle Pimento Cheese to rice grits and stir to combine.
  12. To assemble, spoon a portion of grits on individual plates.
  13. Top with scallops/asparagus and serve.

Chipotle Pimento Cheese

  • 12 Ounces-Sharp Cheddar Cheese-grated (about 4 cups)
  • 3/4 Cup-Dukes Mayonnaise
  • 2 Each-Green Onions
  • ¼ Cup-Pimento Peppers/Piquillo Peppers/Roasted Red Peppers-chopped, plus extra
  • 1-2 Each-Chipotle Peppers-packed in adobo, deseeded, chopped fine


  1. For pimento cheese, mix until all ingredients are completely incorporated.
  2. Place in refrigerator for at least 3 hours and up to 5 days.