Seared Scallops with Creamy Grits and Yellow Corn Sauce

Cooking Instructions

Bring chicken broth to a simmer in a 3-quart saucepan. Gradually stir in the grits. Simmer slowly, uncovered, stirring frequently, for 30 minutes, until the grits are tender and have absorbed the cooking liquid. (Add additional broth or water if grits become dry before they are cooked through.) Stir in cream and butter and simmer for another minute or two. You can adjust the consistency by adding more cream or chicken stock. Add cheese and season with salt and white pepper to taste. Stir well to make sure all the grits are well seasoned. Keep warm, covered.

Cut the kernels from the cobs; you should have about 1 1/2 cups. Melt the butter in a medium sauté pan over moderate heat. Add the shallot and cook until tender but do not let the shallot color. Add corn kernels and continue to cook, stirring, without any coloration, for 2 minutes. Add chicken stock, cream, and salt and pepper to taste. Simmer slowly for 15 minutes, stirring occasionally. Purée corn mixture in a blender. Pour through a fine-mesh strainer into a small saucepan, pressing hard on the solids to extract the liquid. Discard solids and keep sauce warm, covered.

Dry the scallops well with paper towels. Heat a medium skillet over moderately high heat until very hot. Season scallops with salt and pepper. Add a little olive oil to the skillet and sear the scallops for 1 to 1 1/2 minutes on each side. To brown the scallops well without overcooking them, make sure you keep the skillet very hot.

To serve, choose 4 wide bowls such as pasta bowls or soup plates. Scoop the creamy grits in the bottom of each warm bowl and place 3 scallops on top of the grits. Use a hand mixer or a whisk to make some foam on the yellow corn sauce. Glaze the scallops with the foam and a little of the creamy sauce. Drizzle a few drops of white truffle oil around the scallops and garnish with the popcorn shoots or chives.

* Chef Damidot prefers stone-ground grits from the Logan Turnpike Mill in Georgia. Stone-ground grits take longer to cook than ordinary supermarket grits. If you are lucky enough to find them, increase cooking time to 40 to 60 minutes, and plan to use up to 6 cups liquid.

Round Out the Meal:

With a fresh tomato salad.

Healthy Hint:

Reduce quantity of cream and butter in grits; you may replace cream with milk or broth. Substitute 2 Tablespoons olive oil for butter, stir it in right before serving.

Kid Friendly:

This is kid-friendly!