Grilled Scallops, Composed For A Dinner Party
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- salt and pepper
- 2 cups water
- 2 cups milk
- 2 tablespoons unsalted butter
- 1 cup excellent stone ground grits
- 4 slices smoked bacon cut in 1" pieces
- 4 ripe tomatillas husked and quartered, then halved
- 12 morels, cleaned and stemmed
- 1/2 cup corn fresh or frozen
- 12 sea scallops
- salsa (i use my roasted poblano salsa)
- mexican crema
- cilantro stemmed and chopped
- pickled jalapeno opitonal
- Carbohydrate 5.54301083791851 g
- Cholesterol 35.9320000101442 mg
- Fat 13.1639516699635 g
- Fiber 0.00220833333333333 g
- Protein 6.81939250326643 g
- Saturated Fat 7.03435666855856 g
- Serving Size 1 1 Serving (254g)
- Sodium 249.577809940417 mg
- Sugar 5.54080250458518 g
- Trans Fat 1.27462866705012 g
- Calories 167 calories
Warm the milk and water to just below the boil. Add the salt, then stream in the grits, stirring all the while. 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. Preheat the oven to 400° In a cast iron pan, render the bacon until crisp. Remove the bacon to paper towels to drain. 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. 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.) 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.
