Foodie Guide

For the country ham grits:
1 tablespoon canola oil
3/4 cup country ham grits
2 tablespoons shallots, minced
1 cup stone ground grits
1 teaspoon black pepper
4 cups chicken stock
1/2 cup heavy cream

For the hollandaise:
4 large egg yolks
1 tablespoon lemon juice
10 dashes Tabasco
1 cup clarified butter
2 teaspoons salt

For the scallops:
3 tablespoons canola oil
18 u_10 dry pack sea scallops
1 tablespoon kosher salt
2 teaspoons black pepper

For the garnish:
1/4 cup chives, minced

This recipe was provided by Chef Kevin Rathbun.


In a small, preheated heavy bottom pot add oil, ham, and shallots and saute for for 5 minutes until ham is cooked through. Add grits, stock, and pepper and simmer for 30 minutes. Add cream and continue to cook for 10 minutes stirring constantly, reserve.

Prepare a double boiler with a small pot of simmering water. In a stainless steel bowl add the yolks, lemon, and Tabasco. Place over the double boiler and whisk vigorously, and start adding the warm butter a little at at time. If the mixture starts to thicken too much, add a little hot water to thin. Continue to add butter until mixture coats the back of a spoon. Season with salt and reserve.

In a hot saute pan add canola oil. Season the scallops on all sides and sear until golden brown, approximately 2 minutes on both sides.

For plating, place 2 tablespoons of hot grits in the center of the plate. Surround grits with 3 scallops and drizzle with hollandaise. Garnish with chives and serve.