Seared Scallops w/Creole Sauce and White Cheddar Grits

Seared Scallops with Creole Sauce and White Cheddar Grits

Seared Scallops with Creole Sauce and White Cheddar Grits

Yield: 4
Author: Chef Robert Dumas, CEC

Ingredients

For the Scallops
  • Maine Dayboat Scallops- 1Lb
  • Butter: 1-2 Tablespoons (Optional)
  • Sea Salt or Coarse Kosher Salt: 1 teaspoon and to taste
  • Neutral high heat oil (Canola, Peanut, Avocado)- 2-3T
  • Fresh Ground Pepper- to taste
For the Grits
  • Coarse ground grits or Polenta- 1 cup
  • Chicken Stock- 2.5 cups
  • Whole Milk- 2.5 cups
  • Butter- 2 tablespoons
  • Aged White Cheddar, grated- 2-3 ounces
  • Salt: to taste
For the Creole Sauce
  • White onion, finely diced- 1 medium onion
  • Green Bell Pepper, finely diced- 1 medium pepper
  • Celery, finely diced- 3 large stalks
  • Garlic, finely minced- 2-3 cloves
  • Tomato Paste- 1 tablespoon
  • Bay leaf- 1 whole
  • High quality chicken stock or seafood stock- 2 cups (homemade or low sodium)
  • Butter- 4 tablespoons divided
  • Creole Seasoning blend- to taste (I like Tony Chachere's or Slap Ya Mamma)
  • Salt and fresh cracked pepper to taste

Instructions

Searing the Dry Scallops
  1. Heat a 12-14 sauté pan (Stainless, Cast Iron, Cast Steel, Non-stick) over medium to medium-high heat.
  2. Remove “feet” or striated adductor from Scallops and place on paper towel lined tray.
  3. Pat Scallops dry with paper towel and season with salt. (Optionally, you can gently score on side of the scallops with a sharp knife prior to salting).
  4. Add oil to pan, it should coat the bottom of the pan. Once oil shimmers or lightly smokes, add the Scallops by gently pressing them into pan one at a time. Leave space between the scallops.
  5. Once the bottom of the scallop is deeply browned, flip, and cook for approximately 1 additional minute. (Optionally, you can add butter to skillet and baste over the scallops)
  6. Remove Scallops from pan and serve, sprinkle with pepper if desired. Ideally the scallops will be very moist and even a bit translucent in the center. Similar to a medium doneness on a beef steak.
White Cheddar Grits
  1. Heat milk and stock in sauce pot over medium heat until simmering.
  2. Add grits while whisking. Allow it to return to simmer and then lower heat to lowest setting.
  3. Cook for 15-25 minutes stirring frequently. Add additional liquid if mixture is too thick.
  4. Once grits are tender, add butter and cheese, stir well, and adjust seasoning with salt.
  5. Grits can be held in a lidded pot. Adjust consistency with additional liquid if needed. Grits should spread when placed on a plate or bowl.
For the Creole Sauce
  1. In a 12-14 in stainless steel sauté pan heat 2 tablespoons of butter over medium heat, once melted add onion, pepper, celery, and garlic. Stir to combine and spread evenly.
  2. Add Bay leaf and a pinch of salt and Creole seasoning.
  3. Cook until vegetables are lightly browned and translucent.
  4. Add tomato paste and cook for 1 additional minute while stirring.
  5. Add stock and scrape pan well. Bring to a boil and reduce the liquid to 1/3 of the original volume.
  6. Reduce heat to low and swirl in butter to emulsify. Taste and adjust seasoning.
  7. Hold warm.
Scallop Dish Assembly
  1. On a warm rimmed plate, add a large spoonful of the grits, top with enough creole sauce to coat, place 3-4 scallops on grits and garnish with crumbled crispy bacon and thinly sliced scallions. Optionally, you can sprinkle with additional pepper or hot sauce.

Notes

Choose "dry" dayboat scallops when preparing this dish.