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Butter Basted Sea Scallops over Gouda Grits



Butter Basted Sea Scallops

Serves 4

1 ½ pounds Sea Scallops

½ stick of butter room temperature

½ stick of butter ice cold, cut into 8 pieces

3 Tablespoons capers

1 Tablespoon Pro Seasoning Aleppo Chili Flakes

2 whole garlic cloves

3 scallions, cut into 2-inch pieces

3 Tablespoons high heat vegetable oil (grapeseed, canola, avocado oil)

TT Pro Seasoning All Purpose

Method of prep:

If you are using frozen scallops, defrost under refrigeration for at least 24 hours. Before searing scallops, whether using fresh or frozen, make sure that they are dried thoroughly with paper towels. I like to line a sheet tray with paper towels and place the scallops on the towels. Pat the scallops dry dry dry with paper towels until no moisture is evident. Season with Pro Seasoning All Purpose spice blend. Heat a skillet over high heat. Add the oil and when it just begins to smoke, add the scallops in a ring around the edge of the pan. We call this the “ring of fire”. You’ll get a much better sear on the scallops this way. Lower the heat to medium and sear scallops on one side for 2 minutes, and then flip and cook for another 30 seconds. If you have to cook the scallops in batches to accommodate the size of the pan, remove the scallops at this point, and allow the pan to heat back up to medium high heat. Continue the searing process and then reduce the heat to low. Add ½ stick of butter and melt. Add garlic and scallions to the butter. Baste the scallops in the butter by moving the scallops to the 12 o’clock position in the pan and tilting it towards the 6 o’clock position. Spoon the foamy butter onto the scallops for about 1 minute. Remove the Scallops from the pan and place on a plate. Add Aleppo Chili Flakes to the pan and toast for 30 seconds. Add the juice that has rendered from the scallops to the pan. Next, whisk in ice cold butter 1 to 2 cubes at a time until it is all melted in. The pan should still be on very low heat at this time, so as not to separated the butter, but melt it slowly. Add the capers and tasted the sauce to adjust the seasoning. Add a squeeze of lemon if desired. Spoon sauce on scallops when serving.

Gouda Grits

Serves 6

1 cup Bumpy road grits (or any non instant grits)

3 cups Chicken stock

1 cup Milk

TT Pro Seasoning All Purpose

1 cup Gouda cheese, shredded

Method of prep:

For the grits, bring milk and stock to a boil. Slowly whisk in grits and stir constantly for 1 minute. Reduce heat to simmer and cover. Stir grits very often to prevent lumps and to prevent from sticking to the bottom of the pan. Cook for 20 minutes and adjust moisture content if necessary. If the grits are too dry, add milk or water. Too wet, allow to cook uncovered. Stir in cheese and season to taste with Pro Seasoning. Set aside.

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