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Receta Stone Ground Georgia Grits With Lobster Truffles, Seared Diver Scallops With Vermouth Cuisson

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Raciónes: 4

Ingredientes

Cost per serving $7.76 view details

Direcciones

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sweat the shallots in the melted butter, add in the stock and bring to a boil. Stir in the grits, bring to a boil and reduce the heat, allowing the grits to cook slowly, stirring often to prevent scorching. Continue to stir and cook for 1 hour till liquid is absorbed and grits are thickened. Reserve hot.
  3. Season the sea scallops with salt and pepper on both sides. Heat the extra virgin olive oil to medium warm and saute/fry the scallops 1 minute on each side. Remove to an oven-safe dish and place in a 350-degree oven for 4 min. Reserve pan.
  4. Stir the lobster meat and truffle butter into the grits and reheat fully. Remove the scallops from the oven. Add in vermouth to the pan, reduce slightly and whisk in the truffle butter and truffle oil. Check seasoning.
  5. To assemble: divide the grits into the center of four plates. Place 2 scallops on each plate and drizzle the vermouth-truffle emulsion over top. Garnish with chervil.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 405g
Recipe makes 4 servings
Calories 820  
Calories from Fat 480 59%
Total Fat 53.91g 67%
Saturated Fat 23.05g 92%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 614mg 26%
Potassium 583mg 17%
Total Carbs 63.14g 17%
Dietary Fiber 3.2g 11%
Sugars 26.7g 18%
Protein 20.56g 33%
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