Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms

December 06, 2013

752

Pan seared scallops with sweet potato grits and chanterelle mushrooms…a delectable autumn dish

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

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....
See the full directions on my site

Nutritions

Calories
438

Sodium
959mg
39% DV

Fat
34g
53% DV

Protein
13g
27% DV

Carbs
14g
4% DV

Fiber
2g
8% DV