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.



Grits
2 cups water
2 cups whole milk 
1 t sea salt
1 cup stone ground white or yellow grits (not instant)
1 cup grated sharp cheddar cheese
2 T unsalted butter

2 t extra-light olive oil or grape seed oil
½ red bell pepper, diced
8 sea scallops
Salt and freshly ground black pepper
1 clove garlic, minced
2 chorizo sausages, removed from casings and crumbled
½ cup chicken stock
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 minutes. 
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 overcook.
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 another minute. 
Add chicken stock and lemon juice.
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.
Serve with extra hot sauce and a wedge of lemon.

Serves 2