# Chef Jason’s Seared Scallops

American recipe from Chef Jason McKinney, about an hour, serves about 2.

Rinse the grits and cook them low and slow — there’s no shortcut to creamy grits.

- Total time: about an hour (estimated)
- Hands-on: about 25 minutes
- Serves: about 2
- Level: Medium
- Cuisine: American
- Note: Most of it is 45 minutes of slow-simmered grits

## Ingredients

- 3 ounces stone ground grits
- 1 cup chicken stock
- 1 pint whole milk
- 6 tablespoons unsalted butter
- ¼ cup mascarpone cheese
- 1 pound Wild-Caught Sea scallops
- 1 ounce cheddar cheese
- 1 bunch chives
- ¼ cup grapeseed oil
- To taste, kosher salt
- 2 tablespoons cream
- 4 ounces pecans

## Method

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.
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.
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!!

## Tools

- Cutting board					Knife					1 cup measure	  		Large saute pan or cast iron	 		Fine mesh strainer			Wooden spoon
- Cheese grater/microplane			2 quart pot				Tongs
- Whisk						Plate					Paper towels

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chef-jasons-seared-scallops-with-pecans-and-grits
By Chef Jason McKinney. Free to cook; please link the page when you share it.