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Chef Jason’s Seared Scallops with Pecans and Grits

Jason McKinney

Jason McKinney

December 6, 2024
Clock icon

1 hr 5 min

Total

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3

Servings

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Fish / Seafood

Protein

Chef Jason’s Seared Scallops with Pecans and Grits pairs perfectly seared scallops with creamy, cheesy grits and toasted pecans. A flavorful and decadent dish that’s perfect for any seafood lover.

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Our Sourcing Standards

Equipments

  • Cutting board

  • Large saute pan or cast iron

  • Cheese grater/microplane 

  • Whisk

  • Knife

  • fine mesh strainer

  • 2 quart pot 

  • Plate

  • 1 cup measure 

  • Wooden spoon

  • Tongs

  • Paper towels

Ingredients

  • 3 ounces stone ground grits

  • 1 cup chicken stock

  • 1 pint whole milk

  • 6 tbsp unsalted butter

  • 1/4 cup mascarpone cheese

  • 1 pound ButcherBox Wild-Caught

  • Sea scallops

  • 1 ounce cheddar cheese

  • 1 bunch chives

  • 1/4 cup grapeseed oil

  • kosher salt

    to taste

  • 2 tbsp cream

  • 4 ounces pecans

Step By Step

Instructions

Preparation

1
Place the grits into a fine mesh strainer and rinse with cold water until the water runs clear.
2
Place the rinsed grits in a small pot. Add the chicken stock, milk, and a pinch of salt.
3
Place pot over medium heat and bring to a simmer, whisking from time to time.
4
Reduce the heat to low, cover halfway with a lid, and cook for 45 minutes whisking occasionally so that the grits don’t stick.
5
Rough chop the pecans.  Grate the cheddar cheese.  Thinly slice chives.
6
Remove scallops from the package. Place on a plate with a paper towel and dry both sides. Season with salt.

How to Cook

1
Heat a large saute pan over high with grapeseed oil. When almost smoking. Sear scallops each side for 1-2 minutes or until Golden Brown and Delicious (GBD)
2
Remove the scallops and place them on a plate to rest.
3
In the same pan the scallops were cooked in on medium low heat, add 4 tablespoons butter and melt until foamy. Add pecans and allow the butter and nuts to brown together and season with salt.
4
Turn heat off and place scallops in the brown butter mixture and baste.
5
To finish the grits, add 2 tablespoons butter,, mascarpone, cream, and all of the grated cheddar cheese. Adjust with salt to taste.
6
Place a healthy portion of grits on a plate, garnish with scallops and smother everything with brown butter and pecans.
7
Sprinkle with chives to garnish and give up on trying to contain your excitement!!

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