In the Kitchen: Seared Scallops with Chili Grits and Jicama Tomatillo Salsa

Chef Franco Paterno from Aqua at the Providence Marriott is making Seared Scallops with Chili Grits and Jicama Tomatillo Salsa.

For the Scallops: Serves 6

12 each sea scallops (10-20, dry pack)

3 T vegetable oil

1 tsp course ground black pepper

1 tsp kosher salt

2 C green chili grits

2 C jicama Tomatillo Salsa

2 T cilantro oil

Steps:

1. In large non stick pan heat vegetable oil until hot. Sprinkle salt and pepper on both sides of scallop, and place in hot pan.

2. Sear 2-3 minutes until deep golden, turn and finish for 1-2 more minutes. Let rest for 2 minutes.

3. In a small plate, place a spoonful of grits on bottom of plate. top with scallop.

4. Top scallop with spoonful of jicama salsa.

5.Drizzle some of the cilantro oil around the grits and serve immediately.

For the Green Chili Grits:

1/4 cup grilled poblano chili puree

1/2 cup old fashioned grits

1 cup chicken broth

1 T butter

2 ounces shredded jack cheese

salt and pepper to taste

Steps:

1. In a sauce pan bring the chicken stock to boil. Add the grits and bring to a simmer. Continue to simmer until the grits are cooked.

2. Add the pureed poblano pepper, butter, and the jack cheese. Mix well.

3. Season with salt and pepper. The texture should be that of a very thick soup.

For the Jicama Tomatillo Salsa:

4 each chopped tomatillos

1/4 cup chopped jicama

2 sprigs chopped fresh basil

1/4 cup minced green onion

1/8 cup minced red bell pepper

1/2 each finely chopped shallot

1 minced fine jalapeno

drizzle of olive oil

2 T rice wine vinegar

1 tsp honey

1 tsp crushed red pepper

salt to taste

Steps:

In a stainless steel mixing bowl, combine all ingredients. season with salt. Mix well.

For the Cilantro Oil:

2 ounces cilantro

1/2 cup olive oil

dash of fresh lemon juice

salt and pepper to taste

Steps:

1. Place all ingredients into blender and puree until smooth.  Pour the pureed mixture through a strainer to remove all seeds. season with lemon juice, salt and pepper.

2. Place in a covered container and use as directed.

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