A Trip to New Orleans

I had a dear friend over for dinner last night, I decided to make a twist on the classic shrimp and grits. Instead of using shrimp I stepped it up a notch and used scallops.


Cajun-Style Scallops 'n Grits
12 scallops
1/2 Tbsp cajun seasoning
1/4 tsp paprika
1/4 tsp pepper
1/2 tsp salt
1/4 tsp Italian seasoning
1 cup grits
2 cups chicken stock
1 Tbsp tomato paste
3/4 cup half and half
5 Tbsp butter
1 bushel of chopped okra
2 cloves minced garlic

Start by boiling your chicken stock with two tablespoons of butter to cook your grits in. Once boiling add your grits and stir occasionally for five minutes. When the grits absorb the liquid add the tomato paste and half and half, stir sporadically on low heat.

Meanwhile, add okra to a saute pan with olive oil, salt and pepper on medium-high heat, okra should get crispy before serving.

 At the very end of cooking, mix all the spices together and roll each scallop in the spice mixture. Melt two tablespoons of butter in a pan and add the scallops. Sprinkle one clove of minced garlic to the scallops. Cook for 30 seconds to a minute on each side then remove from heat until ready to serve. Add 1/4 cup of chicken stock and two tablespoons of half and half to the scallop drippings to create a sauce. Let the sauce reduce until you serve.

Once everything is cooked add grits onto the plate, scoop some okra onto the side then place four scallops on top of the grits on each plate, pour the sauce over your scallops. Serve with white wine and enjoy!

xoxo Lo