- 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
- Vanilla Beurre Blanc
- 12 large sea scallops
- 1 tablespoon olive oil
- Fresh chives, cut into pieces
How to Make It
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.