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)
- 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
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.
I like to shake it up. Bon appetit y’all!