Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre Blanc

Name: Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre Blanc
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 4
Cuisine: Southern
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 828 milliliters chicken broth; 0 teaspoons dried thyme; 4 servings Fresh chives, cut into pieces; 0 teaspoons garlic powder; 0 teaspoons ground red pepper; 1 Tbsp olive oil; 0 teaspoons dried oregano; 1 teaspoon paprika; 118 milliliters freshly grated Parmesan cheese; 0 teaspoons salt; 12 larges sea scallops; 177 milliliters uncooked stone-ground grits; 4 servings Vanilla Beurre Blanc; 2 Tbsps yellow cornmeal

Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre Blanc might be just the morn meal you are searching for. One portion of this dish contains roughly 8g of protein, 15g of fat, and a total of 197 calories. This recipe serves 4. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 46 minutes. If you have garlic powder, salt, cornmeal, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Bring chicken broth to a boil in a 3-qt. saucepan. Meanwhile, combine cornmeal and next 7 ingredients in a zip-top plastic bag. Set aside.

Ingredients you will need

Chicken Broth

Cornmeal

Equipment you will use

Ziploc Bags

Sauce Pan

Stir grits into broth, whisking constantly. Cover and cook 10 minutes or until desired thickness, stirring occasionally. Stir in Parmesan cheese and 2 Tbsp. butter.

Ingredients you will need

Parmesan

Butter

Broth

Grits

Equipment you will use

Whisk

Remove from heat; cover to keep warm.

Meanwhile, prepare Vanilla Beurre Blanc.

Ingredients you will need

Beurre Blanc

Vanilla

Pat scallops dry with paper towels.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

Place scallops in zip-top plastic freezer bag with cornmeal mixture; seal bag, and toss to coat well.

Ingredients you will need

Cornmeal

Scallops

Heat oil in a large skillet over medium-high heat until very hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place scallops in hot skillet, and cook 3 minutes. Turn scallops, reduce heat to medium, and cook 3 more minutes or just until done.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Just before serving, reheat grits over medium-low heat, adding a little chicken broth, if needed. Spoon grits onto serving plates. Arrange scallops on grits; drizzle with Vanilla Beurre Blanc.

Ingredients you will need

Chicken Broth

Beurre Blanc

Scallops

Vanilla

Grits

Sprinkle with chives.

Ingredients you will need

Chives

Serve hot.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

butter 828milliliters

chicken broth 0teaspoons

dried thyme 4servings

Fresh chives, cut into pieces 0teaspoons

garlic powder 0teaspoons

ground red pepper 1Tbsp

olive oil 0teaspoons

dried oregano 1teaspoon

paprika 118milliliters

freshly grated Parmesan cheese 0teaspoons

salt 12larges

sea scallops 177milliliters

uncooked stone-ground grits 4servings

Vanilla Beurre Blanc 2Tbsps

yellow cornmeal

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.