Seared Scallops with Cheddar-Onion Grits

Directions

1. In a large saucepan, heat butter over medium heat. Add onions and salt; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook for 15-20 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
2. Add broth to onion mixture; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Stir in cheese and sour cream until cheese is melted. Remove from heat; keep warm.
3. Meanwhile, pat scallops dry with paper towels. Sprinkle with Cajun seasoning. Press flat sides into cornmeal. In a large skillet, heat oil over medium-high heat. Add scallops; cook on each side until golden brown and firm, 2-3 minutes.
4. Serve with grits; sprinkle with parsley.