Receta Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms
Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms
I was never a big breakfast eater when I was younger. My mother was lucky to get me to drink a Carnations Instant Breakfast as I was running out the door to school. Even on the weekends when I did eat breakfast, grits never made it to our table. The few times that I did eat grits, they were usually plainly prepared with salt and maybe a little butter. I didn’t hate them, but I found them to be bland and boring.
It wasn’t until many years later with the rebirth of grits doctored up with cheese and butter that I developed more of appreciation for them. Seriously, don’t cheese and butter make anything better? As nouveau southern cuisine swept the country, chefs began using grits in many different variations. They’re a little like a blank canvas and many varied ingredients can elevate them to a mouthwatering side.
Sweet potatoes, on the other hand, were a staple in our house. Vardaman, Mississippi, a nearby town and the self-proclaimed sweet potato capital of the world, produced some of the best tubers I’ve ever eaten. As a child, I could make a meal on baked sweet potatoes slathered in butter.
Today’s post features my version of sweet potato grits that I serve with pan seared scallops and chanterelle mushrooms. Sweet potatoes and autumn are synonymous in my book and this dish exemplifies delectable fall fare.
Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms
Ingredients
- For the grits:
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped shallots
- 1 tablespoon minced sage leaves
- 1 tablespoon minced thyme leaves
- 3 1/4 cups chicken stock
- 3/4 cup coarse ground corn meal
- 1 1/2 cup mashed, baked sweet potato
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon maple syrup
- 1/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- For the mushrooms:
- 1 tablespoon extra virgin olive oil
- 8 ounces chanterelles, roughly sliced
- 2 teaspoons minced thyme leaves
- 1/4 teaspoon kosher salt
- For the scallops:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- Kosher salt
- 12 large sea scallops, tough muscle removed
Instructions
For the grits:
1. Heat olive oil in a medium pot. Add shallots, sage, and thyme. Saute for one minute.
2. Add chicken stock and bring to boil. Slowly add corn meal, whisking constantly until well combined. Add sweet potato and continue whisking until incorporated. Reduce heat to simmer.
3. Add salt and pepper and cook for 10 to 15 minutes, whisking regularly. You'll want the texture to hold its shape when placed on the plate.
4. Add cream, Parmesan cheese, and butter. Whisk until cheese and butter are melted. Remove from heat. Adjust salt and pepper to taste. If texture becomes too thick, add chicken stock at little at a time until you have the proper consistency.
For the mushrooms:
Heat olive oil in a medium skillet. Add mushrooms, thyme, and salt. Saute for 4 to 6 minutes or until lightly browned and tender.
For the scallops:
1. Dry scallops with paper towel and season with salt on both sides.
2. Heat olive oil and butter in a large non-stick or cast iron skillet over medium high heat. Add scallops to the skillet without overcrowding. Cook undisturbed for 3 minutes. Turn the scallops and cook for 3 minutes. Remove from skillet.
3. Serve three scallops per person with sweet potato grits and mushrooms.
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http://www.southernboydishes.com/2013/10/19/seared-scallops-with-sweet-potato-grits-and-chanterelle-mushrooms/
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