top of page
Marble Surface
Writer's pictureNikki Pettineo

Butter Basted Sea Scallops over Gouda Grits

Updated: Jun 28



Ingredients: Butter Basted Sea Scallops (serves 4)

Sea Scallops

1 ½ pounds

butter room temperature

½ stick

butter ice cold, cut into 8 pieces

½ stick

capers

3 Tablespoons

Pro Seasoning Aleppo Chili Flakes

1 Tablespoon

whole garlic cloves

2

scallions, cut into 2-inch pieces

3

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

3 Tablespoons

Pro Seasoning All Purpose

TT


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.


Ingredients: Gouda Grits (serves 6)

Bumpy road grits (or any non instant grits)

1 cup

Chicken stock

3 cups

Milk

1 cup

Pro Seasoning All Purpose

TT

Gouda cheese, shredded

1 cup

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.

43 views0 comments

Recent Posts

See All

Commentaires

Noté 0 étoile sur 5.
Pas encore de note

Ajouter une note
bottom of page