Cook the grits with water (or stock) according to package directions to make 4 servings of grits (my package called for 3 cups water for 3/4 cup grits – but be sure to check the proportions on your label). When done, stir in cheddar cheese. If you need to thin out the grits at all, add a few splashes of water, stock, or milk. Set aside for now.

Next, prepare the scallops. Heat the butter over medium-high heat until it starts to slightly brown. While you’re waiting, dry the scallops with paper towels and then season with the Cajun seasoning.

Place the scallops in the pan and cook for two minutes on the first side. Flip and cook on the other side for another 1-2 minutes, depending on the size of the scallops.

Using tongs, remove scallops and set aside on a plate for now.

Return the same skillet over medium-heat, and start to prepare your tomatoes. Heat the additional 1 tbsp of butter, and add in the garlic. Let cook for about 30-60 seconds, until garlic is fragrant.

Add the remainder of the ingredients for the tomatoes, and let cook for 2-3 minutes over medium heat, until everything is well combined.

Divide the grits evenly into four servings, and top with the tomatoes and several scallops on each. Enjoy!