-
1
CREAMY GRITS:
-
2
Melt the cream & butter together in a saucepan and bring to boil. Sprinkle the grits into the boiling cream and butter while stirring with a whisk. Continue to stir for 1 minute until it thickens, then turn the heat to low and simmer for 25-30 minutes, stirring regularly. Add Chicken Boullion to grits and stri until dissolved, remove from heat. Let grits cool down so they are firmer before serving.
-
3
ASPARAGUS & ROASTED CORN RAGOUT:
-
4
place 4 tbsp butter in a large saute pan over medium heat. Add the corn & mushrooms and saute for 45 seconds to 1 minute. Add the shallots and garlic, saute for 30 seconds, add white wine. Bring it to a simmer and reduce by half for around 2 minutes. Remove from heat and add lemon juice. halved tomatoes, basil, thyme and remaining butter, scallions & asparagus, allowing the heat of the sauce to cook the vegetables. Season with salt & pepper to taste.
-
5
SHRIMP & SCALLOPS:
-
6
Divide the vegetable oil between two sauce pans that have been heated over full heat for a minute. Season the shrimp and scallops with salt & pepper and add to the pans when the oil begins to smoke. Saute the scallops for 3 minutes, around 15 minutes on both sides. When they are done the flesh will be opaque. Sautee the shrimp for a minute on both sides or until they are pink and firm.
-
7
ASSEMBLE:
-
8
Place a scoop of the grits on the center of each plate and arrange three scallops in a triangle around the grits with three shrimp on top. Add a couple of spoonfulls of the ragout over the grits and serve.
