Scallop, Shrimp And Grits* Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Stir in the purple grits and a pinch of salt. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until creamy. Remove from heat and stir in 2 tablespoons of butter. Set aside.

2. 2

   Cook the Tasso Ham

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tasso ham and sauté for 3-4 minutes until slightly crispy. Remove from skillet and set aside.

3. 3

   Prepare the Sundried Tomato Cream Sauce

   In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Add minced garlic and cook for 1 minute until fragrant. Stir in the chopped sundried tomatoes and cook for another 2 minutes. Pour in the heavy cream, and bring to a gentle simmer. Add cooked tasso ham, salt, and pepper. Let simmer for 5 minutes until slightly thickened.

4. 4

   Cook the Seafood

   In a separate pan, heat the remaining butter over medium-high heat. Season the scallops and shrimp with salt and pepper. Add the scallops first and cook for about 2-3 minutes on each side until golden brown. Remove and set aside. Add shrimp to the same pan and cook for 2-3 minutes until pink and cooked through.

5. 5

   Assemble the Dish

   To serve, spoon a generous portion of purple grits onto each plate. Top with sautéed scallops and shrimp, then drizzle with the sundried tomato cream sauce. Garnish with fresh parsley.