Scallops and Grits

Servings: 2 | Serving size: 4 ounces scallops and grits

Cooking time: 30 minutes

This recipe can easily be multiplied but does not keep well.

Ingredients

• 2 cups water
• 1/8 tsp. salt
• 2/3 cup coarse ground yellow cornmeal
• 1 ounce Parmigiano Reggiano (grated)
• 2 tsp. olive oil
• 8 ounces scallops
• 1 ounce prosciutto (cut into small dice)
• 2 large green onions (thinly sliced crosswise)
• black pepper to taste
• 1 cup no salt added shrimp or vegetable stock
• 1/2 tsp. Cajun seasoning
• 1/2 tsp. smoked paprika
• 2 tsp. unsalted butter

Place a plate in the oven and preheat to warm.

Place the water and salt in a medium saucepan over medium high heat.

When the water begins to simmer, add the cornmeal slowly, whisking continuously.

Reduce the heat to low and continue cooking, whisking frequently, for 4 minutes.

Remove from the heat. Whisk occasionally to keep the grits from congealing.

Place the olive oil in a large skillet over medium high heat.

Add the scallops and cook for 4 to 5 minutes to sear.

Turn the scallops over and cook for 3 minutes.

Place the scallops on the warm plate in the oven.

Add the prosciutto and green onions to the skillet.

Cook for about two minutes.

Add the stock, Cajun seasoning, paprika and butter and stir well.

Cook for about 3 minutes.

While the sauce is cooking, place the grits back over medium heat.

Add the parmesan to the grits and whisk until melted.

Place the grits in two bowls.

Top with the scallops and then the sauce from the skillet.

Serve.