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Healthy New Year: Scallops with sweet potato grits

Healthy New Year: Scallops with sweet potato grits

Yield: 4-6 servings

Ingredients

For the grits

1 tablespoon extra-virgin olive oil

1/2 cup shallots, chopped

1 tablespoon sage leaves, minced

1 tablespoon thyme leaves, minced

3 1/4 cups chicken stock

3/4 cup coarse ground corn meal

1 1/2 cups mashed, baked sweet potato

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon maple syrup

1/4 cup low fat milk

1 cup grated Parmesan cheese

1 tablespoon unsalted butter

For the mushrooms

1 tablespoon extra-virgin olive oil

8 ounces chanterelles, cremini, button, or any kind of mushroom, roughly sliced (shitake not recommended)

2 teaspoons thyme leaves, minced

1/4 teaspoon kosher salt

For the scallops

1 tablespoon canola oil

Kosher salt

12 large sea scallops, tough muscle removed

Method of Preparation

For the grits

• Heat olive oil in a medium pot. Add shallots, sage, and thyme and sauté for one minute.

• 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. Add salt and pepper and cook for 10-15 minutes, whisking regularly. The texture should become smooth, but not runny, so that it maintains its shape when placed on the plate.

• Add maple syrup, milk, 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, a little at a time until you have preferred consistency.

For the mushrooms:

• Heat olive oil in a medium skillet. Add mushrooms, thyme, and salt. Sauté for 4-6 minutes or until lightly browned and tender.

For the scallops

• Dry scallops with paper towel and season with salt on both sides. Heat olive oil and butter in a large non-stick or cast iron skillet over medium high heat. Place scallops to the skillet without overcrowding. Cook undisturbed for three minutes. Turn the scallops and cook for an additional three minutes. Remove from skillet.

• Serve three scallops per person with sweet potato grits and mushrooms.

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