Scallops and Buttermilk-Fontina Grits

Step 1

In a medium sized saucepan, combine stock, buttermilk, water, and salt. Bring to a rolling boil. Gradually, whisk in grits. Reduce heat to low and cook for about ten minutes, stirring occasionally so grits don't stick/burn.

Step 2

After 10 minutes, taste the grits. They should be thick and creamy but have a distinct corn texture. If they need to cook longer, add more stock or water ½ cup at a time, continuing to stir occasionally, until grits are done.

Step 3

Now is also the time to add more salt if too bland for your taste.

Step 4

When done, remove grits from heat. Add fontina, parmesan, and butter. Stir until all is melted. Cover and keep warm while you cook the scallops.

Step 5

Scallops

Step 6

Place scallops on a paper-towel lined plate and top with another paper towel, pressing to dry. Set aside.

Step 7

Cut the bacon into ¼-1/2 inch strips. Add to large skillet and cook over medium heat until crisp and browned on all sides, about 5 minutes.

Step 8

Remove bacon with a slotted spoon and place on a paper towel lined plate.

Step 9

Reserve about 2 Tbsp. of the bacon fat in the skillet, discarding the rest. If you don't have 2 Tbsp. of fat, supplement with olive oil. Over medium heat, add mushrooms, shallots, and garlic. Cook, stirring frequently, for about 4 minutes, or until mushrooms just begin to sweat and shallots and garlic are translucent. Transfer to a bowl.

Step 10

Crank up the heat to medium-high. Add butter and olive oil and heat until just smoking. Salt and pepper both sides of the scallops.

Step 11

Add scallops one by one to skillet with tongs, making sure the scallops do not touch. Give the pan a little jiggle and cook for 90 seconds to 2 minutes. Turn the scallops. They should have a nice golden-brown color. If more oil is needed, add 1 Tbsp. of butter or EVOO. You don't want a dry pan.

Step 12

Cook for 1 minute, giving the pan a little jiggle.

Step 13

Add the mushroom-shallot mixture and cooked bacon in with the scallops. Add white wine and let boil for 30 seconds or so or until the wine has reduced by half. Give the pan a few good shakes so everything is well-combined.

Step 14

Remove from heat.

Step 15

Ladle the grits in a bowl. Top with 4-5 scallops and the mushroom-bacon mixture. Drizzle with pan juices.

Step 16

Top with chopped chives or flat parsley.