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

Oxmoor House
Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre BlancRecipe
Oxmoor House
Plump scallops coated with a spicy cornmeal crust are blackened in a hot skillet. What makes this dish unique is the delicate vanilla sauce that's dribbled over the scallops and creamy grits.
4 servings


+ Add To Shopping List
3 1/2 cups chicken broth
2 tablespoons yellow cornmeal
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3/4 cup uncooked stone-ground grits
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
12 large sea scallops
1 tablespoon olive oil
Fresh chives, cut into pieces


Prep: 22 Minutes
Cook: 24 Minutes

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.

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. Remove from heat; cover to keep warm.

Meanwhile, prepare Vanilla Beurre Blanc.

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

Heat oil in a large skillet over medium-high heat until very hot. Place scallops in hot skillet, and cook 3 minutes. Turn scallops, reduce heat to medium, and cook 3 more minutes or just until done.

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. Sprinkle with chives. Serve hot.

Created date

August 2009