When I made our meal plan, I knew that I wanted one meal to be a little over-the-top. Whenever I take the time to plan, it’s easy to have something fancy on a weeknight.
This recipe caught my eye a few months ago, and since we were going to be shopping in the Strip District, I knew that we could get delicious, fresh scallops from Wholley’s. And to my surprise, the whole recipe came together pretty easily! I’ll be keeping this one up my sleeve for sure.
Step 1: In a quart-sized ziplock bag, combine 2 tbsp cornstarch, 1 tsp paprika, 1/4 tsp each salt, black pepper, garlic powder, thyme, oregano, red pepper. Add 6-8 large sea scallops (pat to dry with a paper towel first) and shake to coat.
Step 2: Heat olive oil in a large cast iron pan. Once the oil is hot, add scallops and cook 3-5 minutes on each side until they are cooked through.
Step 1: Bring 1 3/4 cups chicken broth to a boil. Whisk in 1/2 cup of grits. Stir constantly for 10 minutes until they reach desired consistency (you can add more broth or grits to make them as runny or thick as you like)
Step 2: Add 1 tbsp of butter and 1/4 cup Parmesan cheese. Salt and pepper to taste.
Vanilla Buerre Blanc:
Step 1: In a saucepan, combine 1 minced shallot with 1 tbsp chicken broth and 1 tbsp water. Bring to a boil
Step 2: Add 2 tbsp heavy whipping cream and whisk to combine. Cook for 3 minutes, then add 1 tsp vanilla extract.
Step 3: Reduce heat and add 3 tbsp of butter (1 tbsp at a time). Be careful not to let the butter brown.
Step 4: Whisk in 1/2 tbsp vanilla vodka and a pinch of salt.
Scoop grits onto a plate. Arrange 3-4 scallops on top of the grits. Spoon Vanilla Buerre Blanc over the scallops.