Its scallop season and we’re not going to let it pass by without giving them some new orleans flavors
1 cup yellow grits
2 cups cheddar cheese
1/2 cup heavy cream
2 tablespoons unsalted butter
12 scallops dry bay scallops, muscle removed
1/4 cup beer
1 cup chicken stock
1/2 cup green bell pepper finely chopped
1/2 cups onions finely chopped
1 cup smoked bacon cut into 1/4 inch cubes
1 tablespoon unsalted butter
1 scallion thinly sliced
1 tablespoon and 1/2 teaspoon Cajun seasoning
2 tablespoons Worcestershire sauce
2 garlic cloves minced
2 tablespoons cooking oil
4 large eggs
1 tablespoon white vinegar
Fresh black pepper
Bring a skillet filled with 2 inches of water to a gentle simmer. Pour in vinegar. Crack an egg in a small bowl or ramekin. Gently slide egg into water. Repeat with remaining eggs. Poach until whites have set, for about 3 minutes. Remove from pan with slotted spoon, set aside.
Bring 4 cups of salted water to a boil in a 3 quart saucepan, add butter. Slowly whisk in grits. Reduce heat to a simmer. Continue to cook grits for 45 minutes, stirring frequently. Stir in cheese and butter. Season with salt and pepper.
Meanwhile in a large skillet over medium heat add bacon. Cook bacon until fat renders, be sure not to cook bacon too crispy. Transfer bacon to small bowl using a slotted spoon.
Add butter to skillet, then stir in onions and bell pepper. Cook until onions become soft. Next add garlic and continue cooking for 2 minutes. Stir in 1 tablespoon Cajun seasoning, Worcestershire sauce, beer and chicken stock. Using a wooden spoon scape up all the brown bits on the bottom of pan. Reduce heat to medium-low and simmer sauce for 5 minutes. Stir in heavy cream and continue cooking for 2 minutes. Remove pan from heat.
Rinse scallops under cold water and pat dry with paper towel. In a clean skillet, over high heat add cooking oil. When oil starts smoking sprinkled scallops with 1/2 teaspoon of Cajun seasoning. One at time add scallops. Gently press down on the scallops to make sure it has full contact with pan. Cook scallops 3 minutes on both sides. Remove from pan and add scallops to sauce.
Spoon grits into bowls, add scallops and poached eggs, top with sauce. Sprinkle with scallions . Serve immediately!