Prep 30 mins
Cook 30 mins
Seared Sea Scallops with Extra Creamy Cheese Grits.
- 1 quart chicken stock
- 2 cups cream-style corn
- 1⁄2 cup butter, plus
- 2 tablespoons butter
- 2 teaspoons salt
- 2 cups heavy cream
- 2 cups dixie lily grits
- 1 cup shredded cheese, of your choice
- 1 teaspoon garlic, minced
- 1 lb large scallop
- salt and pepper
- Toss the chicken stock, creamed corn, stick of butter and 2 tsps sea salt into a heavy-bottomed stock pot and bring to a fast boil. Add the Grits and give it all a good stir. Reduce heat and cook as per package directions until about 3/4 way done.
- Slowly add 1/2 the heavy cream (1 cup)into the grits, stir until well blended with grits, then stir in the cheese. Mix thoroughly so that the cream and cheese are fully incorporated into the grits. Turn off the heat and put a heavy lid on the pot.
- Make a cream sauce by dashing two TBSP butter into a large nonstick saute' pan on medium heat. When butter melts, add garlic and saute' until fragrant. Add remaining cream (1 cup)and reduce mixture by half. Season with salt and pepper, and reserve sauce in a seperate container.
- Wipe out the saute' pan, and turn the heat all the way up. Drizzle in a little Olive Oil. Season the Scallops with salt and pepper. Sear Scallops about 2 minutes a side ( maybe a few seconds more). DO NOT OVERCOOK. At the end of the second minute, turn fire down a bit, add cream sauce to scallops and reheat. Ladle scallops and sauce evenly on top of the grits.
Made for Spring 2010 PAC. We liked this very much and it was easy to prepare. The grits were creamy and delicious. The flavor of the scallops stood up well against the flavor of the grits, but it there could have been a bit more contrast in the flavors. I think that a liitle more flavor, perhaps sauteing them with garlic and wine would have made it just a bit better.