Friday, June 16, 2017

Sancerre-Poached Scallops And Soft Grits

Sancerre-Poached Scallops And Soft Grits
1 quart chicken or low sodium broth
1 cup quick-cooking grits
1/4 cup finely grated Parmigiano-Reggiano
6 tablespoons unsalted butter
Kosher salt and pepper
1 shallot sliced
2 garlic cloves, crushed
2 cups Sancerre
12 jumbo sea scallops (1 1/2 lbs)
1/2 cup hazelnuts, toasted, skinned and chopped
Snipped chives for garnish

In a medium saucepan, bring the chicken stock and 1 cup of water to a boil.  Gradually stir in the grits and simmer overe moderately low heat, stirring frequently until the grits are tender, about 15 minutes.  Remove from the heat and stir in the cheese and 2 tablespoons of the butter.  Season with salt and pepper.  Keep warm over a very low heat: stir in tablespoons of water if too thick.

Meanwhile, in another medium saucepan, melt 2 tablespoons of the butter over moderate heat.  Add the shallot, garlic and a pinch of salt and cook until softened, about 3 minutes.  Carefully add the wine and bring to a simmer, until cooked through, 5 to 7 minutes.  Transfer the scallops to a plate and keep warm.  Discard the poaching liquid.

In a small skillet, melt the remaining 2 tablespoons butter.  Add the hazelnuts and cook, stirring until warmed, about two minutes.  Serve the scallops over the grits, topped with the hazelnuts and snipped chives.

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