Chef Jason’s Seared Scallops
Rinse the grits and cook them low and slow — there’s no shortcut to creamy grits.
About an hour and 15 minutes if you’re slow · About 55 minutes if you push. Most of it is 45 minutes of slow-simmered grits.
Method
chefjasonmckinney.com/recipes/chef-jasons-seared-scallops-with-pecans-and-grits
- 1
Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear. Place the rinsed grits in a small pot. Add the chicken stock, milk, and a pinch of salt.
- 2
Place pot over medium heat and bring to a simmer, whisking from time to time. Reduce the heat to low, cover halfway with a lid, and cook for 45 minutes whisking occasionally so that the grits don’t stick.Timer: 45 min
- 3
Rough chop the pecans. Grate the cheddar cheese. Thinly slice chives. Remove scallops from the package. Place on a plate with a paper towel and dry both sides. Season with salt.
- 4
Heat a large saute pan over high with grapeseed oil. When almost smoking. Sear scallops each side for 1–2 minutes or until Golden Brown and Delicious (GBD) Remove the scallops and place them on a plate to rest.Timer: 1 min
- 5
In the same pan the scallops were cooked in on medium low heat, add 4 tablespoons butter and melt until foamy. Add pecans and allow the butter and nuts to brown together and season with salt. Turn heat off and place scallops in the brown butter mixture and baste.
- 6
To finish the grits, add 2 tablespoons butter,, mascarpone, cream, and all of the grated cheddar cheese. Adjust with salt to taste. Place a healthy portion of grits on a plate, garnish with scallops and smother everything with brown butter and pecans.
- 7
Sprinkle with chives to garnish and give up on trying to contain your excitement!!
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