Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Jumbo Sea Scallops Recipe

Jumbo Sea Scallops Recipe

Inspired by The Library - inspired by the George Peabody Library
Time1h
Serves4

smoked gouda grits, applewood bacon, brussels, corn pureé

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Ingredients

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For the Jumbo Sea Scallops

For the Smoked Gouda Grits

For the Applewood Bacon and Brussels Sprouts

For the Corn Pureé

Method

Preparing the Jumbo Sea Scallops

  1. 1

    Season the Scallops

    Pat the jumbo sea scallops dry with a paper towel. Season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    In a large skillet, heat olive oil and butter over medium-high heat until hot. Add the scallops to the skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from the skillet and set aside.

Preparing the Smoked Gouda Grits

  1. 3

    Cook the Grits

    In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the grits, and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and tender.

  2. 4

    Add Cheese and Cream

    Once the grits are cooked, stir in the smoked gouda cheese, heavy cream, and salt. Mix until the cheese is melted and the mixture is smooth. Keep warm until ready to serve.

Preparing the Applewood Bacon and Brussels Sprouts

  1. 5

    Cook the Bacon

    In a large skillet, cook the applewood smoked bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the skillet.

  2. 6

    Sauté the Brussels Sprouts

    Add olive oil to the skillet with the bacon fat. Add the halved Brussels sprouts, salt, and black pepper. Sauté for about 8-10 minutes or until golden brown and tender. Crumble the cooked bacon over the Brussels sprouts before serving.

Preparing the Corn Pureé

  1. 7

    Prepare the Corn

    In a saucepan, combine the fresh corn kernels, heavy cream, salt, and black pepper. Cook over medium heat until the corn is tender, about 10 minutes.

  2. 8

    Blend the Corn Pureé

    Transfer the mixture to a blender and purée until smooth. Adjust seasoning if necessary and keep warm.

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