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  • Stone Ground Georgia Grits With Lobster Truffles, Seared Diver Scallops With Vermouth Cuisson

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    Stone Ground Georgia Grits With Lobster Truffles, Seared Diver Scallops With Vermouth Cuisson
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. butter, melted
    • 3 x shallot, peeled, and, finely, diced
    • 3 1/2 c. shellfish lobster or possibly chicken stock
    • 1 c. white grits
    • 8 piece U-10 dry diver sea scallops
    •     sea salt
    •     fresh grnd black pepper
    • 2 Tbsp. extra virgin olive oil
    • 8 ounce cooked lobster, meat, (yield from 2 lb lobster)
    • 8 ounce truffle, butter
    • 2 ounce vermouth
    • 2 ounce truffle, butter, for cuisson
    • 2 ounce truffle oil, for cuisson
    • 4 x chervil, sprigs

    Directions

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Sweat the shallots in the melted butter, add in the stock and bring to a boil. Stir in the grits, bring to a boil and reduce the heat, allowing the grits to cook slowly, stirring often to prevent scorching. Continue to stir and cook for 1 hour till liquid is absorbed and grits are thickened. Reserve hot.
    3. Season the sea scallops with salt and pepper on both sides. Heat the extra virgin olive oil to medium warm and saute/fry the scallops 1 minute on each side. Remove to an oven-safe dish and place in a 350-degree oven for 4 min. Reserve pan.
    4. Stir the lobster meat and truffle butter into the grits and reheat fully. Remove the scallops from the oven. Add in vermouth to the pan, reduce slightly and whisk in the truffle butter and truffle oil. Check seasoning.
    5. To assemble: divide the grits into the center of four plates. Place 2 scallops on each plate and drizzle the vermouth-truffle emulsion over top. Garnish with chervil.

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