by MrsWheelbarrow
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A&M's Testing Notes:
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1 cup
excellent, stone ground grits
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2 cups
milk
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2 cups
water
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1/2 teaspoon
salt
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2 tablespoons
unsalted butter
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Warm the milk and water to just below the boil. Add the salt, then stream in the grits, stirring all the while.
Ask the hotline about this step!Continue stirring for about 20 minutes, until the grits have absorbed the liquid and have plumped up. Stir in the butter. Set aside, covered, to stay warm.
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4
slices smoked bacon, cut in 1" pieces
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4
ripe tomatillas, husked and quartered, then halved
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12
morels, cleaned and stemmed
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1/2 cup
corn, fresh or frozen
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12
sea scallops
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Salt & Pepper
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Salsa (I use my Roasted Poblano Salsa)
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Mexican crema
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Cilantro, stemmed and chopped
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Pickled Jalapeno, opitonal
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Preheat the oven to 400° In a cast iron pan, render the bacon until crisp. Remove the bacon to paper towels to drain.
Ask the hotline about this step!Pour off some but not all of the bacon fat. Toss the tomatillas, morels and corn in the bacon fat and slip the pan in the oven. Set the timer for 12-15 minutes. It will be all saucy.
Ask the hotline about this step!Heat a grill pan until very hot. Brush with oil. Dry the scallops, dust with salt and pepper, then place on the grill. Do not crowd. Turn the scallops a quarter turn after 2 minutes (to make pretty grill marks), then flip over one minutes later. Cook for two minutes, then turn a quarter turn and finish cooking (about another minute.)
Ask the hotline about this step!Assemble: Pool the grits on the bottom of the plate. Sprinkle with crispy bacon, roasted vegetables. Top with three scallops, a spoonful of salsa, crema, a sprinkle of cilantro and jalapeno.
Ask the hotline about this step!Thanks, Chef!
It's for dinner tonight! I'm taking mis en place photos at this very moment. Expect a photo later tonight.
I'd love to see a picture of this, the colors sound lovely.
There is nothing I won't eat if served over grits....I LOVE them. The flavors in this dish are all favorites of mine, and I am digging the way you cross-hatch grilled the scallops....way to go!