Blackened Jumbo Diver Scallops w/ White Cheddar Grits and Cognac Cream

Blackened Jumbo Diver Scallops w/ White Cheddar Grits

And Cognac Cream


Ingredients for the Scallops:

2 5 by 5 sheets puff pastry

5 U-10 fresh diver scallops

2 tablespoons blacken seasoning

1/3 cup clarified butter


Ingredients for the White Cheddar Grits:

1 cup cooked warm stone ground grits (instant grits may be substituted)

1/4 cup grated fresh white cheddar cheese

2 tablespoons warm heavy whipping cream

Salt and pepper to taste


Ingredients for the Cognac Cream:

2 tablespoons clarified butter

1 teaspoon each diced onion, green bell pepper and diced tomato

1/8 teaspoon fresh minced garlic

Pinch of cayenne pepper

Pinch of dry thyme

2 ounces premium quality cognac

1/2 cup heavy whipping cream

Salt and pepper to taste



            Lay the puff pastry squares on a cutting board and cut a circle in one square and leave the other as is.  Be sure to dock the dough to prevent over rising.  Place the squares in a pre-heated 350-degree oven for 6 minutes or until golden brown.  Remove the pastry from the oven and reserve until ready for assembly.


            In a smoking hot cast iron skillet, add the clarified butter.  Dredge the scallops on both sides in the blacken seasoning and sear for about 1 minute per side.  Remove the scallops from the skillet and reserve in a warm place until ready for assembly.


            For the grits, in a medium bowl add the warm grits, cheese and heavy cream and whisk until fully incorporated.  Spoon the grits in the center of the puff pastry.


            To make the cognac cream, add the butter, onion, bell pepper, tomato, garlic and cayenne pepper to a skillet over high heat.  Saute until the vegetables are tender.  For about 3 minutes.  Deglaze the skillet with the cognac and add the thyme and heavy cream.  Reduce the sauce by half.



            In the center of a large round plate, place the pastry filled with the cheese grits.  Arrange the blackened scallops on top of the grits and pour the cognac sauce on top of the scallops so it runs all over the plate.  Garnish with whatever is desired and serve.