Pat Scallops dry and season with Sea Salt and Black Pepper.
Bring Chicken Stock to a boil in a medium saucepan. Gradually whisk in Grits and reduce heat to low. Cook for 20-25 minutes, stirring frequently, until grits are creamy.
Stir in Mascarpone Cheese and Parmesan Cheese into the Grits until melted and smooth.
Heat Olive Oil in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through.
In a separate saucepan, melt Butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Be careful not to burn it.
Deglaze the pan with Sherry, scraping up any browned bits. Simmer for 1 minute.
Stir in Lemon Juice and Parsley.
Serve Scallops and sauce over Grits. Garnish with Crispy Prosciutto.
Ingredients
4
1 pound450 gDry-Packed Sea Scallops
1 tbsp15 mLOlive Oil
SaltTo tasteSea
Black PepperTo taste
1 cup240 mLStone-Ground Grits
4 cups960 mLChicken Stock
1/2 cup120 mLMascarpone Cheese
1/4 cup60 mLParmesan Cheese-finely grated
6 tbsp90 mLUnsalted Butter
1/4 cup60 mLDry Sherry
1 tbsp15 mLLemon Juice
1 tbsp15 mLChopped Fresh Parsley
1/4 cup60 mLCrispy Prosciutto
Equipment
Medium saucepan
Large skillet
Whisk
Saucepan
Instructions
Pat Scallops dry and season with Sea Salt and Black Pepper.
Bring Chicken Stock to a boil in a medium saucepan. Gradually whisk in Grits and reduce heat to low. Cook for 20-25 minutes, stirring frequently, until grits are creamy.
Stir in Mascarpone Cheese and Parmesan Cheese into the Grits until melted and smooth.
Heat Olive Oil in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through.
In a separate saucepan, melt Butter over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Be careful not to burn it.
Deglaze the pan with Sherry, scraping up any browned bits. Simmer for 1 minute.
Stir in Lemon Juice and Parsley.
Serve Scallops and sauce over Grits. Garnish with Crispy Prosciutto.
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