Active Time
25 MIN
Total Time
35 MIN
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a medium saucepan, bring the chicken stock and 1 cup 
of water to a boil. Gradually stir 
in the grits and simmer over 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 very low heat; stir in tablespoons of water if too thick.

Step 2    

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

Step 3    

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

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Aggregate Rating value: 4

Review Count: 3

Worst Rating: 0

Best Rating: 5

Author Name: Kathleen Donahue Fowler

Review Body: This is delicious and easy to make. I reduced the cooking liquid and swirled in butter to make a sauce. Served it with oven roasted asparagus sprinkled with truffle salt.

Review Rating: 5

Date Published: 2017-04-12

Author Name: Fuzzytop

Review Body: Sounds delicious, but why discard the poaching liquid? Seems to me you could use it as the base for a nice sauce, or a good add-in to a fish stew.

Review Rating: 4

Date Published: 2017-04-04

Author Name: GabyCas

Review Body: I really liked this recipe. It was easy to make and even though I didn't had Sancerre, Santa Margherita was very good.

Review Rating:

Date Published: 2017-06-09

Author Name: Shari Broder

Review Body: We were disappointed in this dish. The flavors really didn't seem to go together. We won't make this again.

Review Rating: 2

Date Published: 2017-04-22

Author Name: Bonniebrie

Review Body: Great and simple recipe.

Review Rating:

Date Published: 2017-06-15