Pan Seared Scallops, White Cheddar Grits and Creole Cream Sauce

Dec 11, 2021

 

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

  • 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.
  • 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.
  • 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.
  • 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.
Tried this recipe?Let us know how it was!

Recent Recipes

Smashed Cucumber and Jalapeno Cheese Curd Bites

Smashed Cucumber and Jalapeno Cheese Curd Bites

Smashed Cucumber & Jalapeno Cheese Curd Bites Fresh veggies slices marinated in an Asian marinade and skewered with jalapeno cheese curds. 2 English cucumbers cut into 2-inch rounds or desired thickness1 teaspoon kosher salt2 radishes, thinly sliced1 tablespoon...

Garlic and Pepper Cheddar BLT Bites

Garlic and Pepper Cheddar BLT Bites

  Garlic & Pepper Cheddar BLT Bites Enjoy the iconic BLT sandwich as a bite-sized appetizer 1 cup sour cream1/2 small lemon, juiced1 tablespoon chopped fresh dill1 tablespoon chopped fresh chives2 cloves garlic, finely grated1/2 teaspoon kosher salt1/4...

Milk-Braised Pork Loin

Milk-Braised Pork Loin

Milk Braised Pork Loin Known as Maiale al Latte, this tasty traditional Italian roast is one to try 2 Tbsp unsalted butter1-2 Tbsp vegetable oil2 ¼ pounds pork loin or pork buttSaltFreshly cracked black pepper3-4 fresh sage leaves3-4 strips of lemon rind1 whole onion2...

Palak Cottage Cheese

Palak Cottage Cheese

  Palak Cottage Cheese Traditional paneer (Indian cottage cheese) was swapped for large curd cottage cheese in this popular dish Salt to taste12 cups of frozen spinach1 16 oz can tomato puree5 large garlic cloves divided; 3 whole cloves & 2 finely chopped...

Poutine

Poutine

  Poutine Fries, smothered in savory brown gravy topped with creamy cheese curds. Oh, Canada! 4 Tbsp unsalted butter4 garlic cloves, chopped1 onion, diced¼ cup all-purpose flour1 cup chicken stock1 cup beef stock1 ½ tsp Worcestershire sauce1 tsp unfiltered apple...

Pin It on Pinterest

Share This