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.
Oxmoor House MAY 2008
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.
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