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November, 2022 RECIPE OF THE MONTH

Yields 4 servings

Serves 4 people
as an appetizer

INGREDIENTS

Scallops, U-10 size, 8 ea.
Stone Ground Grits, 1 cup (not instant)
Coconut Milk 1 cup
Zest of 1 Lime
Butter, 6 tablespoons, divided
Heavy Cream, 2 cups + 1/4 cup
Vegetable Stock, 3 cups, split into 1 cup and 2 cups
Corn, 4 ears husked
Shallot, 1 ea, thinly sliced
Olive oil, 1 tablespoon
Vegetable oil, 2 tablespoons + 2 tablespoons
Ginger, 1 inch piece, julienned
Cilantro, 3-4 sprigs for garnish
Kosher salt, 1/4 cup for general use
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Seared Scallops

Lime Coconut Grits, Brown Butter Corn Puree, Crispy Ginger

COOKING INSTRUCTIONS:

1

Prepare Grits

  • In a medium saucepot, bring 2 cups of vegetable stock, 1 tablespoon of salt, and 2 cups of heavy cream to a boil
  • Reduce the heat to low immediately and whisk in the grits in a steady stream
  • Cook over very low heat for 45 minutes to 1 hour, stirring every 5 -6 minutes to prevent sticking
  • If the grits become too thick, you can add 1/4 cup of water at a time to keep them the consistency of mash potatoes
  • Taste the grits for seasoning and texture. They should be toothsome, not crunchy similar to cooked risotto
  • Reserve warm
  • When you are ready to serve, whisk in the lime zest, coconut milk, and 2 tablespoons of butter
2

Prepare Corn Puree

  • Using a serrated knife, remove the kernels from the corn cobs
  • You can lay the cob flat on the cutting board and cut off one side of kernels at time, rotating the ear a 1/4 turn at a time until you are finished
  • Heat up 1 tablespoon of olive oil, and 2 tablespoons of butter in a non-stick pan over low heat
  • The oil butter mixture will begin to foam. Continue to cook for 4-5 minutes until milk solids in the butter turn brown
3

Cook Corn Puree

  • Once the butter changes color, immediately add the corn and shallots
  • Sauté 3-4 minutes until corn plumps up
  • Add 1 cup of vegetable stock, 1/4 cup heavy cream, and 2 tablespoons of butter and simmer for 8-10 minutes over low heat
  • Remove corn mixture, and place in a blender. Blend on high until smooth. Reserve warm
4

Prepare Crispy Ginger

  • Add 2 tablespoons of oil to a small sauté pan over medium heat
  • When the oil is shimmering, add the ginger and turn the heat to low
  • Sauté the ginger until the edges begin to turn golden brown
  • Remove the ginger to paper towel-lined plate and reserve for later
5

Prepare Scallops

  • Heat 2 tablespoon in a sauté pan over high heat
  • When the oil begins to shimmer, place the scallops in the pan
  • Sear for 2 minutes without flipping
  • Turn the scallops over, reduce the heat to very low, and add 2 tablespoons of butter
  • Cook for 1-2 minutes and shut off the heat
6

Assembly & Serving

  • Take your plates and put about 1/4 cup of grits on one side of the plate
  • Place about 3 tablespoons of corn puree next to the grits
  • Nestle 2 scallops into the grits
  • Spoon some of the warm butter from the scallop pan over the scallops
  • Sprinkle with crispy ginger and cilantro
  • Serve immediately
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