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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- Ingredients:
- 1 lb Sea Scallops
- 1 1/2-2 Cups Grits (prepared per package instructions)
- 1-1 1/2 Cup Sharp Cheddar Cheese
- 1/4 Cup Parmigiano-Reggiano Cheese
- 1 Small container of Black Caviar
- 1 Bottle Dry Sparkling Wine (Champaign or try a sparkling Red)
- 2 Tlbs Butter
- Salt and Pepper to taste
- Peanut Oil
Method
- Directions:
- Grease the bottom and sides of a 9X13 baking dish with 1 Tlb butter and set aside.
- Prepare grits per instructions. When they begin to thicken, add both cheeses and mix well. Allow mixture to thicken (not stiff) then pour into greased baking dish and put directly into refrigerator for at least one hour.
- Pour peanut oil into a deep frying pan and allow oil to get hot, but not smoking. Using a biscuit cutter, cut congealed grits into circles and place into hot oil. It's important to allow grits to brown completely before flipping; you should only flip then once then allow the other side to brown.
- While the grits are frying, pour just enough oil to barely cover the bottom of a cast iron frying pan. You may even use a paper towel to cover the bottom with oil. Season scallops with salt and pepper and sear them no more than 2 minutes on each side then set aside. Add enough sparkling wine to deglaze the pan. Turn the heat to simmer and let the wine condense (note, cast iron holds heat, so you may even turn the heat completely off).
- Drain the fried grits on a brown paper bag and lightly season with salt and pepper. Plate the grits, add one scallop atop the grits, add 1/2 teaspoon of caviar on top of the scallop and drizzle with deglazed wine sauce. Serve immediately.
