Pan Seared U-10 Scallops Recipe
Anson Mills Grits, roasted mushroom and bacon stew, toasted pinenuts, chili oil
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Ingredients
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Scallops
Anson Mills Grits
Roasted Mushroom and Bacon Stew
Toasted Pine Nuts
Chili Oil
Method
Scallops
- 1
Sear the Scallops
Pat the U-10 scallops dry with paper towels. Season with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat until shimmering. Add the scallops to the pan, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
Anson Mills Grits
- 2
Cook the Grits
In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of Anson Mills grits and 1 tsp of salt. Reduce heat to low and stir occasionally. Cook for about 20-25 minutes or until the grits are creamy. Stir in 2 tbs of butter until melted and well combined. Keep warm until ready to serve.
Roasted Mushroom and Bacon Stew
- 3
Prepare the Stew
In a large skillet, cook the bacon over medium heat until crispy. Remove and chop into pieces. In the bacon drippings, add chopped onion and minced garlic. Sauté until translucent. Add sliced cremini mushrooms and cook until browned. Stir in chicken stock, thyme, salt, and pepper. Simmer for about 15 minutes until the mushrooms are tender and the stew has thickened slightly. Add the bacon back to the pan, mix well, and keep warm.
Toasted Pine Nuts
- 4
Chili Oil
- 5
Make the Chili Oil
In a small saucepan, combine 1 cup of olive oil and 2 tbs of red chili flakes. Heat over low heat for about 10-15 minutes, allowing the flavors to infuse. Do not let it smoke. Remove from heat and let cool. Strain if desired.