Seared Scallops with Pecans and Grits
Chef Jason
Rated 5.0 stars by 1 users
Author:
Chef Jason
Servings
2
Prep Time
20 minutes
Cook Time
60 minutes
Hey there, it’s Chef Jason! 🌊✨ Ready to dive into something seriously decadent? My Seared Scallops with Pecans and Creamy Grits is the ultimate blend of rich, buttery flavors and a touch of Southern charm! We’re talking about plump, golden-crusted scallops nestled on a bed of silky, cheese-loaded grits, all topped with a nutty brown butter sauce packed with toasted pecans. 🧈🧀 A sprinkle of chives on top adds just the right pop of freshness. This dish is indulgent, satisfying, and impossible to resist. Grab a fork and get ready for a flavor experience you won’t forget! 😋🌿
Ingredients
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3 ounces stone ground grits
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1 cup chicken stock
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1 pint whole milk
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6 tablespoons unsalted butter
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¼ cup mascarpone cheese
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1 pound ButcherBox Wild-Caught Sea scallops
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1 ounce cheddar cheese
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1 bunch chives
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¼ cup grapeseed oil
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To taste, kosher salt
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2 tablespoons cream
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4 ounces pecans
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Cutting board
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Large saute pan or cast iron
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Cheese grater/microplane
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Whisk
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Knife
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Fine mesh strainer
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2 quart pot
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Plate
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1 cup measure
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Wooden spoon
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Tongs
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Paper towels
Mise En Place 🔪
Directions
Preparation 🥒
Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
Place the rinsed grits in a small pot. Add the chicken stock, milk, and a pinch of salt.
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 cheddar cheese. Thinly slice chives.
Remove scallops from the package. Place on a plate with a paper towel and dry both sides. Season with salt.
How to Cook 🍳
Heat a large saute pan over high with grapeseed 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 4 tablespoons butter and melt until foamy. Add pecans and allow the butter and nuts to brown together and season with salt.
Turn heat off and place scallops in the brown butter mixture and baste.
To finish the grits, add 2 tablespoons butter,, mascarpone, cream, and all of the grated cheddar cheese. Adjust with salt 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!!