Chef Christopher Collins from The MacIntosh Restaurant shares a recipe for a tasty seared scallops & grits.

INGREDIENTS

• 2 each, jumbo scallops

• 6 ounces Jalapeno-Cheddar Grits

• 2 ounces Tasso Ham Relish

• 2 tablespoons charred corn

• 2 ounces Creole Cream Sauce

• 1 heaping tablespoon Twisted Onions

• parsley, chopped

• Creole Cream Sauce

• 3 cups heavy cream

• 1 tablespoon minced garlic

• 1 tablespoon honey

• 1/2 teaspoon old bay

• Twisted Onions

• 2 scallions (greens only) finely julienned and

• held in ice water

INSTRUCTIONS

To make the Creole Cream Sauce, add all ingredients to a small pot and cook over medium flame until cream is reduced by half; set aside

For the scallops, heat pan over high flame until very hot.

Add 1 tsp cooking oil to pan, swirl to evenly coat, and then add scallops.

As the scallops are cooking, add 2 tablespoon of butter to the pan and baste the scallops with the melted butter.

Cook scallops for 2 minutes and then flip.

Cook an additional 90 seconds, continually basting with butter.

Remove from heat.

Spoon the Jalapeno-Cheddar Grits evenly in a large serving bowl.

Top with the Tasso Ham Relish and charred corn.

Place the seared scallops in the center of the dish and ladle Creole Cream Sauce over the scallops.

Top with Twisted Onions Garnish with fresh chopped parsley and cracked pepper.

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