Creamy Corn Grits With Sea Scallops

Seared Sea Scallops with Extra Creamy Cheese Grits.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.