In a large pot or dutch oven, combine all of the grits ingredients except for the grits. Bring to a simmer over medium heat, stirring occasionally. Slowly whisk in the grits. Reduce the heat to low; cook for 50-60 minutes.
Meanwhile, melt 2 tablespoons of butter in a skillet. Add the sliced squash, season to taste with garlic salt & pepper & cook on medium/high heat until lightly browned & tender (about 20 minutes).
Once the grits & squash are nearly done, make the shrimp & scallops. In a separate skillet, melt the remaining 2 tablespoons of butter on medium/high heat. Add in the shrimp & scallops. Season to taste with garlic salt & pepper. Cook for about 5 minutes, depending on the size of your seafood. Your shrimp should be pink & the scallops should be lightly browned & opaque.
In a bowl, scoop in a generous portion of grits followed by the summer squash & then the shrimp & scallops. Enjoy!!