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Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms

Bill Harris・16 Comments

Sear Scallops with Sweet Potato Grits

I was never a big breakfast eater when I was younger. My mother was lucky to get me to drink a Carnations Instant Breakfast as I was running out the door to school. Even on the weekends when I did eat breakfast, grits never made it to our table. The few times that I did eat grits, they were usually plainly prepared with salt and maybe a little butter. I didn’t hate them, but I found them to be bland and boring.

It wasn’t until many years later with the rebirth of grits doctored up with cheese and butter that I developed more of appreciation for them. Seriously, don’t cheese and butter make anything better? As nouveau southern cuisine swept the country, chefs began using grits in many different variations. They’re a little like a blank canvas and many varied ingredients can elevate them to a mouthwatering side.

Sweet potatoes, on the other hand, were a staple in our house. Vardaman, Mississippi, a nearby town and the self-proclaimed sweet potato capital of the world, produced some of the best tubers I’ve ever eaten. As a child, I could make a meal on baked sweet potatoes slathered in butter.

Today’s post features my version of sweet potato grits that I serve with pan seared scallops and chanterelle mushrooms. Sweet potatoes and autumn are synonymous in my book and this dish exemplifies delectable fall fare.

Print
Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms

Prep Time: 1 hour

Yield: 4 servings

Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms

Ingredients

For the grits:

1 tablespoon extra virgin olive oil

1/2 cup chopped shallots

1 tablespoon minced sage leaves

1 tablespoon minced thyme leaves

3 1/4 cups chicken stock

3/4 cup coarse ground corn meal

1 1/2 cup mashed, baked sweet potato

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon maple syrup

1/4 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

For the mushrooms:

1 tablespoon extra virgin olive oil

8 ounces chanterelles, roughly sliced

2 teaspoons minced thyme leaves

1/4 teaspoon kosher salt

For the scallops:

1 tablespoon extra virgin olive oil

1 tablespoon butter

Kosher salt

12 large sea scallops, tough muscle removed

Instructions

For the grits:

1. Heat olive oil in a medium pot. Add shallots, sage, and thyme. Saute for one minute.

2. Add chicken stock and bring to boil. Slowly add corn meal, whisking constantly until well combined. Add sweet potato and continue whisking until incorporated. Reduce heat to simmer.

3. Add salt and pepper and cook for 10 to 15 minutes, whisking regularly. You'll want the texture to hold its shape when placed on the plate.

4. Add maple syrup, cream, Parmesan cheese, and butter. Whisk until cheese and butter are melted. Remove from heat. Adjust salt and pepper to taste. If texture becomes too thick, add chicken stock at little at a time until you have the proper consistency.

For the mushrooms:

Heat olive oil in a medium skillet. Add mushrooms, thyme, and salt. Saute for 4 to 6 minutes or until lightly browned and tender.

For the scallops:

1. Dry scallops with paper towel and season with salt on both sides.

2. Heat olive oil and butter in a large non-stick or cast iron skillet over medium high heat. Add scallops to the skillet without overcrowding. Cook undisturbed for 3 minutes. Turn the scallops and cook for 3 minutes. Remove from skillet.

3. Serve three scallops per person with sweet potato grits and mushrooms.

3.1
https://southernboydishes.com/2013/10/19/seared-scallops-with-sweet-potato-grits-and-chanterelle-mushrooms/

  • Author
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Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Bill's Picks, Main Courses, Recipes, Seafood, Side Dishes

Comments

  1. Sherri says

    December 22, 2020 at 3:59 pm

    Absolutely delicious! I’ll be making this for special guests.

    Reply
  2. Cgutfood says

    August 6, 2014 at 1:14 am

    Hello Bill – this was a fabulous recipe! Can I freeze the grits? It is just my husband and I, so we have a lot left over.
    Thank you

    Reply
  3. Melissa says

    December 6, 2013 at 7:35 pm

    Saw this online and had to try it. All 4 of us devoured this dish made as printed (though we brined the scallops like thomas keller). It was great. Talked about going sans scallop for vegetarian meals. Or adding lardon of some sort to any of the 3 items. Decided we would try the grits all sorts of ways some other time – they were great. Sub butternut squash for sweet potato. Sub ricotta for parmesan. Etc. Also suggest most any white fish would work. Chicken Saltimbocca as protein or even rotisserie chicken. I was very happily surprised by the grits with sweet potato. Thanks for the recipe.

    Reply
    • waharris1957 says

      December 6, 2013 at 8:01 pm

      Thanks so much for the feedback, Melissa! I always enjoy hearing how my recipes work out for other people. I really appreciate your visit to Southern Boy Dishes and I hope you come back soon!

      Reply
  4. Shashi @ https://runninsrilankan.com says

    October 23, 2013 at 8:45 pm

    Wow – Bill those sweet potato grits alone would have made me happy! Throw in scallops and …. BLISS!
    Gorgeous looking dish – thanks so much for sharing

    Reply
  5. Sarah says

    October 23, 2013 at 5:17 pm

    I can’t think of three better things to go together in a fall dish! Or maybe four if you count sweet potatoes and grits separately. Love the idea and it looks absolutely delicious!

    Reply
  6. mjskit says

    October 23, 2013 at 2:36 am

    For me, the highlight of this meal is the sweet potato grits. 🙂 I definitely need to make those! Even though I love scallops, they are so hard to find here. Some times I can find them frozen, but if they are fresh…we’re talking over $20/pound! Lovely meal and what a great side!

    Reply
  7. Katie | Healthy Seasonal Recipes says

    October 21, 2013 at 9:46 pm

    My mouth literally started watering as I read this post. Your photography is stunning! I am blown away really:) I grew up in the North East but with a mom from Texas, we had grits for breakfast a lot. I too love the cheese grits. Adding sweet potatoes and chanterelles, oh my! Now you’re talkin’.

    Reply
    • Mary says

      September 5, 2020 at 2:38 pm

      Can l make the grits earlier in the day?

      Reply
      • Bill Harris says

        September 5, 2020 at 3:08 pm

        You could prepare the grits earlier in the day but be prepared for them to really thicken. When you reheat them you’ll need to add some liquid (chicken stock or milk) and whisk vigorously. The end result might be a little lumpy. Hope you like the recipe and thanks for dropping by Southern Boy Dishes.

        Reply
  8. Nusrat Azim says

    October 21, 2013 at 8:02 pm

    A fall fare indeed!
    Cornmeal and sweet potato featuring grits idea is an excellent one!
    Your photos are more enjoyable and spectacular than the Marti grad carnival 🙂

    Reply
  9. Ash-foodfashionparty says

    October 21, 2013 at 5:43 pm

    This does looks absolutely gorgeous. A beautiful and fancy looking plate. Hubby loves scallops, sounds very interesting with the potato grits. FANCY.

    Reply
  10. Vicky says

    October 21, 2013 at 11:20 am

    Love the combination of flavors in this dish. Beautiful photo too!

    Reply
  11. john@kitchenriffs says

    October 20, 2013 at 11:52 pm

    This looks spectacular! I love the idea of sweet potato grits. In fact I love sweet potato anything, but never thought to combine them with grits. Trust me, I will. 😉 Superb stuff – thanks so much.

    Reply
  12. Chung-Ah | Damn Delicious says

    October 20, 2013 at 4:21 am

    This may just be the most gorgeous scallops ever!

    Reply

Trackbacks

  1. Sweet Potato Polenta | The Missing Lokness says:
    December 17, 2013 at 9:43 pm

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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