Pan-Seared Bourbon Scallops with Smoked Grits and Candied Bacon
Pan-seared sea scallops in a bourbon cream sauce over smoked Gouda grits, topped with candied bacon. A recipe created with Chef Melissa Pelky Hass.
Ingredients
Smoked Grits
- 4 cups chicken stock
- 1 cup grits
- 1 teaspoon salt
- 1 stick butter
- 2 cups smoked Gouda cheese shredded
Bourbon Scallops
- 8 jumbo sea scallops
- sea salt to season
- 1 tablespoon olive oil
- 1/4 cup bourbon
- 1/2 cup cream
- 1/2 cup candied bacon for topping
Instructions
- Bring the chicken stock to a boil.
- Whisk in the grits and salt, then reduce the heat.
- Cook for 15 to 20 minutes, whisking frequently, until done.
- Whisk in the butter and cheese until smooth and creamy.
- Season the scallops lightly with sea salt.
- Heat the olive oil in an oven-safe skillet. Sear the scallops for 2 minutes per side.
- Add the bourbon and cream and bring to a simmer.
- Serve the scallops over the grits and top with candied bacon.