Quick recipe finder Caramelised scallops, shrimps and grits with pork jowl bacon
It’s worth seeking out the American ingredients for this special occasion meal for two.
- 1 onion, finely chopped
- 1 tbsp olive oil
- 50g/1¾oz unsalted butter
- 2 garlic cloves, finely chopped
- 2 tsp turmeric powder
- 600ml/20fl oz vegetable stock
- 200g/7oz grits
- 200ml/7fl oz double cream
For the scallops, shrimps and pork
- 4 tbsp olive oil
- 2 raw prawns, shells on
- 100g/3½oz butter
- 1 lemon, juice only
- 2 leaves of Chinese cabbage cut into medium size squares
- 4 scallops, hand-dived
- 100g/3½oz hominy, from a can, drained
- 4 small pieces of cooked crispy pork jowl or streaky bacon
- 2 breakfast radish, sliced thinly lengthwise and kept in ice cold water
- white pepper
- fresh or dried oregano, borage flowers and forage herbs
For the grits, fry the onion in the oil over a low-medium heat until softened but not browned. Add the butter and garlic and fry for 2-3 minutes. Add the turmeric and fry for 1 minute. Add the stock and grits and simmer, stirring continuously, for 30-40 minutes.
When the grits are almost cooked, bring the cream and a pinch of salt to the boil in a heavy-based saucepan. Pour on to the cooked grits, stir well, then remove from heat. Cover and leave to rest.
For the scallops, heat a little oil in a saucepan over a high heat. Cook the prawns for 2 minutes, then turn over, add a little butter and a squeeze of lemon juice and cook for 1-2 minutes more. Peel off the shells.
Toast the Chinese cabbage on a very hot, dry grill or frying pan until the edges are charred and leaf slightly wilted.
Remove the scallops from their shells and discard the roes. Season with salt and white pepper.
Heat a little oil in a pan over a high heat. Fry the scallops for 2-3 minutes. Turn them over, add a knob of butter and a squeeze of lemon juice to the pan, then cook for 2 minutes more.
To serve, spread the cooked grits on two plates. Scatter over the hominy, cooked scallops, prawns, charred cabbage, crispy pork jowl and radishes. Garnish with the herbs and flowers.
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