I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Saturday, October 31, 2015
SCALLOPS WITH GRITS & CHORIZO SAUSAGE
The best scallops I have ever had, are from Digby, Nova Scotia, Canada. The scallops in this recipe are East Coast Sea Scallops and are also very sweet. Scallops should not have a strong odor but should smell like the ocean. You may have extra grits left over, but you can refrigerate and reheat in the microwave for breakfast the next morning.
2 cups water
2 cups whole
1 t sea salt
1 cup stone
ground white or yellow grits (not instant)
1 cup grated sharp
2 T unsalted
2 t extra-light
olive oil or grape seed oil
½ red bell pepper, diced
8 sea scallops
Salt and freshly ground
1 clove garlic, minced
2 chorizo sausages, removed
from casings and crumbled
½ cup chicken
1 T lemon juice
2 scallions, thinly sliced
Hot sauce, for serving
Lemon wedges, for serving
In a medium saucepan, bring water, milk, and salt to a boil.
Gradually whisk in grits, reduce heat to the lowest setting, cover and simmer, about 15 to 18 minutes, stirring frequently.
Remove from heat, stir in cheddar cheese and butter.
Cover and keep warm until ready to serve.
While grits are cooking,
heat oil in a skillet and sauté the red bell pepper for 2 to 3
Spoon into a small bowl
and set aside.
Pat scallops dry, on both
sides, with a paper towel, and season with salt and pepper.
In the same skillet, raise heat to medium-high. Cook
the scallops until a golden brown, about 2 minutes on each side. Do not
Transfer to a baking sheet
and keep warm in a 225 degree F oven.
In the same skillet, brown chorizo for about 7 to 8 minutes, while stirring.
Add garlic and cook
Add chicken stock and
Simmer another minute.
Spoon grits into 2 warm
bowls and spoon on the chorizo and sauce.
Add 4 scallops per bowl
and top with the bell peppers and sliced scallions.