Seared Scallops with Pecan Brown Butter and Grits
Chef Tucker
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
American
Author:
Chef Tucker
Servings
1-2
Prep Time
60 minutes
Cook Time
20 minutes
Savor the flavors of Chef Tucker's Homemade Pasta with Broccolini, Cremini Mushrooms, and Black Truffle. 🍝🍄 This dish combines tender homemade pasta with vibrant broccolini and earthy cremini mushrooms, all tossed in a luscious black truffle-infused sauce. Each bite bursts with richness and freshness, making it a perfect gourmet delight for any occasion. Garnish with Parmesan cheese and freshly ground black pepper to elevate this pasta dish to new heights of culinary excellence. Buon appetito! 🍽️✨
Ingredients
-
3 ounces stone ground grits
-
1 box broth
-
1 pint whole milk
-
3 ounces unsalted butter (for grits)
-
2 ounces mascarpone
-
4 each U16 scallops
-
1 ounce artisan cheese
-
1 bunch chives
-
¼ cup canola oil
-
1 packet S&P Seasoning, to taste
-
1 ounce cream
-
4 ounces pecans
-
MISE EN PLACE🔪
-
Cutting board
-
Knife
-
1 cup measure
-
Large sauté pan or cast iron
-
Fine mesh strainer
-
Wooden spoon
-
Cheese grater/microplane
-
2 quart pot
-
Tongs
-
Whisk
-
Plate
-
Paper towels
Directions
PREP🥒
Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
Place the rinsed grits in a 2 qt pot. Add 1 cup broth, 1 cup of milk and a pinch of S&P Seasoning.
- Place pot over medium heat and bring to a simmer, whisking from time to time.
- Reduce the heat to low, cover halfway with a lid, and cook for 45 minutes whisking occasionally so that the grits don’t stick.
- Rough chop the pecans
- Grate the artisan cheese.
- Thinly slice chives.
Remove scallops from the package. Place on a plate with a paper towel and dry both sides. Season with S&P Seasoning.
HOW TO COOK 🍳
Heat a large sauté pan over high with canola oil. When almost smoking. Sear scallops each side for 1-2 minutes or until Golden Brown and Delicious (GBD)
- Remove the scallops and place them on a plate to rest.
In the same pan the scallops were cooked in on medium low heat, add the 2 oz butter (for brown butter) and melt until foamy. Add pecans and allow the butter and nuts to brown together season with S&P Seasoning.
- Turn heat off and place scallops in the brown butter mixture and baste.
To finish the grits, add the 1 oz butter (for the grits), mascarpone, cream, and all of the grated Toma cheese. Adjust with S&P Seasoning to taste.
- Place a healthy portion of grits on a plate, garnish with scallops and smother everything with brown butter and pecans.
- Sprinkle with chives to garnish and give up on trying to contain your excitement!!