Seared Scallops with Fresh Yellow Corn Grits and Lemon Chervil Salad
Recipe by Derrick Green, Executive Chef, Overdrive Lounge and Apron
Photography by Kyle Ripley, Haigwood Studios
Yield: 10 appetizer servings
1 tablespoon sea salt
1 tablespoon sugar
1 pinch cayenne pepper
20 U-10 scallops
1 1/2 ounces olive oil, divided
1 1/2 ounces butter, divided
Yellow Corn Grits (recipe included)
Roma Tomato Confit (recipe include)
Lemon Chervil Salad (recipe included)
Combine salt, sugar and cayenne pepper. Season scallops with mixture. In a very hot heavy-bottomed 10-inch saute pan (preferably cast iron), heat 1/2-ounce olive oil and 1/2-ounce butter. Taking care not to overcrowd pan, cook 1/3 of scallops over high temperature for about 2 minutes each side. Remove scallops to a plate and repeat process with remaining 2 batches, adding more fat as needed for each batch.
To serve, using a kitchen spoon place about 3 ounces Yellow Corn Grits piled high in small bowls, then place 2 pieces Roma Tomato Confit in center of each. Top with 2 seared scallops per person and garnish with Lemon Chervil Salad.
Yellow Corn Grits
4 cups fresh yellow corn kernels (from about 10 ears)
heavy cream as needed
1 1/2 ounces Parmesan, grated
10 ounces butter
salt and pepper as needed
For the Yellow Corn Grits
Place corn in blender. Remove center from blender top and blend corn, streaming in just enough heavy cream to puree corn. In a very hot non-stick saute pan, add corn puree, Parmesan, butter and a little salt and cook, stirring occasionally, for about 4 minutes, until mixture attains the consistency of scrambled eggs. Season to taste with salt and pepper.
Roma Tomato Confit
5 Roma tomatoes, halved, seeds removed
olive oil as needed
2 cloves peeled garlic
1 sprig thyme
For the Roma Tomato Confit
Heat oven to 250 degrees, convection setting. In a baking pan, place tomato halves in a single layer and cover with olive oil. Add garlic and thyme and bake, uncovered, for about 1 hour until tomatoes are shriveled. Remove from oven, cool, drain and peel tomatoes.
Lemon Chervil Salad
2 lemons, juiced, seeds removed
2 ounces olive oil
salt and pepper to taste
2 bunches frisee
1 ounce picked chervil
For the Lemon Chervil Salad
In mixing bowl with whisk, combine lemon juice, olive oil, salt and pepper. Combine cleaned frisee and chervil. Lightly toss greens in dressing and season with salt and pepper just before serving.
OVERDRIVE LOUNGE AND APRON,
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