Pan Seared Scallops, White Cheddar Grits and Creole Cream Sauce

The cream always rises to the top and this recipe uses a lot of cream!

Author: Chef Christopher Collins
Ingredients
White Cheddar Grits
  • 2 cups Shamrock Farms Heavy Whipping Cream
  • 2 cups chicken stock
  • 1 cup white or yellow grits
  • 4 tbsp butter
  • 4 oz sharp white cheddar shredded
Creole Cream Sauce
  • 2 cups Shamrock Farms Heavy Whipping Cream
  • 2 tsp minced garlic
  • 2 tsp honey
  • 1/2 tsp Old Bay seasoning
Seared Scallops
  • 2-3 scallops per guest
  • Pinch sea salt and cracked black pepper
  • Extra virgin olive oil
  • Soft room temperature butter
Instructions
  1. Add 2 cups of heavy cream and chicken stock to a medium pot and heat over medium-high until boiling. Slowly add grits while whisking and bring to a simmer. Reduce heat to low and cover. Cook for 20-25 minutes, whisking occasionally to keep grits from sticking and burning on the bottom of the pot. Remove from heat, add butter and cheddar a little at a time while whisking until completely incorporated. Keep grits warm until you are ready to for Step 4.

  2. Add 2 cups of heavy cream, garlic, honey, and Old Bay seasoning to a small pot and cook over medium heat until cream is reduced by half.  Stirring occasionally to keep cream from burning. Reduce heat to low and keep sauce warm until you are ready to for Step 4.

  3. Lightly season both sides of each scallop with sea salt and cracked black pepper. Heat a heavy bottom large skillet over medium-high heat until very hot. Add enough extra virgin olive oil to coat the skillet and then add scallops  

    As the scallops are cooking, add 1 to 2 tablespoons of soft 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 until internal temperature of the scallops reaches 120 degrees with a kitchen thermometer.

    Note: While resting the scallops will continue to cook and reach an ideal serving temperature of 130 degrees. Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft)

    Remove from heat and allow to rest until you are ready for Step 4.

  4. Spoon approximately ¾ cup of cheddar grits on the center of a plate. Top with with 2-3 scallops. Drizzle sauce on top of scallops.

    GarnishOptions – minced chives, chopped parsley, charred corn, cracked black pepper.

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