Page 194 - C:\Users\ralph\Documents\Flip Book\

Scallops with Grits

And Andouille

Ingredients

12 nice scallops 1 cup diced Andouille
¼ cup diced onion ¼ cup diced green Bell pepper
¼ cup diced green onions 1 tbsp minced garlic
2 tbsp butter 2/1/2 cup vegetable stock
1 cup heavy cream 1 cup ground grits
1 cup white cheddar

Lagniappe

In a mixing bowl mix 1 cup vegetable stock and one cup grits, let soak 20
minutes or overnight. In a sauce pan heat the remaining stock and whisk in
the soaked grits and stir till they thicken. Cover the pan and simmer for 45
minutes. Add the heavy cream when almost done

Heat a large skillet and add the Andouille and the butter and cook to release
some of the flavor. When the sausage begins to brown, add the peppers and
onions and cook till they are browned.

In the same pan push, push the vegetables off to the side, add the scallops
and cook till they begin to brown, turn and cook the other side (about 4
minutes each side)

Remove the scallops and add the garlic and the 2 tbsp of butter to the
vegetable mixture

Add the grated cheese to the grits

To serve place the grits on a plate, top with the scallops and cover with the
vegetable Andouille mixture

194