Seared Scallops with Savory Grits and Roasted Garlic Sauce
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1 lb cleaned sea scallops
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1 head of garlic
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1 cup chicken or seafood stock
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1 small onion minced
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1 tbsp Cooking with Greens Go To seasoning
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1/2 cup heavy cream
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1 tbsp olive oil
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1 tbsp butter
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ground black pepper to taste
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pinch of smoked ground paprika
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Parmesan cheese
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Green onion minced
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Pink Himalayan sea salt
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1/2 smoked sausage link sauteed
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1/2 cup quick grits
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2 cups chicken stock
Preheat oven to 400 degrees. Chop off the top section of the head of garlic. Drizzle with olive oil and sprinkle with sea salt. Wrap with aluminum foil and place in oven to roast for 30 minutes to an hour. Allow to cool and squeeze out garlic. Mash up garlic and add to a small pot or saucepan. Add 1 cup chicken stock and cook until reduced to half capacity. Add seasoning and heavy cream. Cook for an additional 2 minutes. Cool for a few minutes and place sauce, onions, half of the green onions and all of the smoked sausage in blender to blend all ingredients.
In a small saucepan, bring half of the chopped green onion and 2 cups broth to a boil. Add quick grits. Stir, cook until done, and cover.
Pat scallops dry and heat up a large saucepan. Add butter and olive oil. Once hot, place each scallop face down in pan. Do not move until scallop is slightly opaque and crusting forms on bottom. Flip scallop and cook for an additional 1 minute. Take scallops from pan and if you want, add pan drippings to garlic cream and blend for a few seconds more.
Serve over grits and garlic sauce. Garnish with Parmesan cheese and minced green onion.
Written by Derak Green
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