Shakin’ It Up Dixie Style

Tags

Breakfast recipes, cheddar grits, Dixie ice Cream, grits, pan seared, scallops, Seafood

Sometimes we get comfortable. Complacent. Status Quo. Sometimes, when that happens, we need to shake things up.

Hass’ most favorite meal in the universe is Shrimp & Grits. I say meal because it’s not technically his favorite food. As we’ve discussed, he lives for Salmon and peanut butter. However, in meal form, in his eyes, not much beats a good, hot plate of fresh Shrimp & Grits. Luckily for him, I got that covered. It’s my most popular and most published recipe.

On occasion, even Hass gets a little too comfortable with things and I feel the need to kick it up a notch. See the picture below? I don’t lie. As I was slaving away on dinner, THIS is what he was doing. See what I mean? A little too comfortable…

Time to shake him up a notch! Dixie Ice Cream Style!

I thought a nice appetizer of cheese and herbed olive oil with crusty bread and a fabulous Cabernet would at least gain the kitchen some notice.

…And I was correct! At the mere mention of cheese, Hass flew in the kitchen like Superman, cape flying in the wind. After a glass of wine and inhaling a block of Kerrygold White Cheddar, he finally inquires, “So what’s for dinner?”

This is the question I had been waiting for. “Well, it’s a bit of a twist on your favorite. We’re having Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream.”

(Spoiler alert: Just between me and you, I’ll let you in on the secret. Dixie Ice Cream is a good old bowl of Yellow Stone Ground Grits y’all. 🙂 Like I said, we’re shakin’ it up Dixie style!)

(Nonchalantly waiting on Hass’ response…)

“Mmmm. That sounds good. Wait, scallops on what? Dixie Ice Cream??” he asks.

“Yep. See Hass…sometimes, you just have to shake things up a bit.”

Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits)

Ingredients:

2 cups stone ground yellow grits
8 cups chicken stock
1 block grated black pepper cheddar – I find this at Publix, but if you can’t locate it, use aged white cheddar with 1 tsp. black pepper
1 cup sour cream
1 jar Sun-dried Tomatoes – drained and chopped
2 dozen Sea Scallops
Extra Virgin Olive Oil
salt to taste

Directions:

Place scallops on a plate lined with a paper towel and place the in the refrigerator uncovered for about an hour. Dry scallops get a much better sear.

Prepare grits according to package directions, replacing the water with chicken stock. Chicken stock adds a ton of flavor to grits. When grits are fully cooked, add cheese, sour cream, Sun-dried tomatoes and mix well with a whisk for at least 5-7 minutes.

In a pan, heat olive oil on high to slightly smoking. Add scallops. Sear for about 1 1/2 minutes each side. Do not over cook. Just like shrimp, scallops become rubbery if overcooked. Serve immediately on a bed of grits.