Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre Blanc |
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Prep Time: 22 Minutes Cook Time: 24 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Plump scallops coated with a spicy cornmeal crust are blackened in a hot skillet. What makes this dish unique is the delicate vanilla sauce that's dribbled over the scallops and creamy grits. Ingredients:
3 1/2 cups chicken broth |
2 tablespoons yellow cornmeal |
1 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
3/4 cup uncooked stone-ground grits |
1/2 cup freshly grated parmesan cheese |
2 tablespoons butter |
vanilla beurre blanc |
12 large sea scallops |
1 tablespoon olive oil |
fresh chives, cut into pieces |
Directions:
1. Bring chicken broth to a boil in a 3-qt. saucepan. Meanwhile, combine cornmeal and next 7 ingredients in a zip-top plastic bag. Set aside.
2. Stir grits into broth, whisking constantly. Cover and cook 10 minutes or until desired thickness, stirring occasionally. Stir in Parmesan cheese and 2 Tbsp. butter. Remove from heat; cover to keep warm.
3. Meanwhile, prepare Vanilla Beurre Blanc.
4. Pat scallops dry with paper towels. Place scallops in zip-top plastic freezer bag with cornmeal mixture; seal bag, and toss to coat well.
5. Heat oil in a large skillet over medium-high heat until very hot. Place scallops in hot skillet, and cook 3 minutes. Turn scallops, reduce heat to medium, and cook 3 more minutes or just until done.
6. Just before serving, reheat grits over medium-low heat, adding a little chicken broth, if needed. Spoon grits onto serving plates. Arrange scallops on grits; drizzle with Vanilla Beurre Blanc. Sprinkle with chives. Serve hot.
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