ORLANDO, Fla. -- We ventured to Disney's Boardwalk Resort to discover that shrimp isn't the only proper pairing for grits.
"We're talking about scallops today," Flying Fish Executive Chef Tim Majoras told us, inside his kitchen. "Of course, as we get into the summertime, [we're] pairing it with a lovely corn sauté that we're going to do with some local Zellwood corn, some fresh ground grits, and just some great flavor."
Aside from the fresh scallops, the main star of this sophisticated dish is corn.
"It's all about what's coming off the farms and what's being brought into the kitchen," Chef said. "For me, it all starts with corn, summertime, cooked in a multitude of ways. So we've done it actually twice."
Ready to taste this made-for-a-hot-day dish? Let's cook!
PLANCHA SEARED SCALLOPS
Flying Fish
Disney’s Boardwalk Resort
Serves 4
ANTEBELLUM GRITS
2 ears sweet corn
1 1/2 cups water
1 cup heavy cream
1 cup milk
3/4 cup finely ground antebellum grits
2 teaspoons finely minced celery root
2 teaspoons finely minced watermelon radish
2 teaspoons finely minced red bell pepper
2 teaspoons finely minced yellow bell pepper
2 teaspoons finely minced orange bell pepper
2 teaspoons finely minced poblano pepper
2 teaspoons finely minced green zucchini
Cayenne pepper, coarse salt, to taste
PEPPADEW SAUCE
2 tablespoons vegetable oil
4 tablespoons chopped shallot
8 Peppadew peppers, chopped
1 sprig fresh tarragon
1 sprig fresh thyme
1 sprig fresh chervil
1/2 cup dry vermouth
1/2 cup dry Chardonnay
1/4 cup heavy cream
1 cup cold butter cubes
4 teaspoons sherry vinegar
Coarse salt, to taste
VEGETABLES
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced shallot
1/4 cup diced celery root
1/4 cup diced watermelon radish
1 ear fresh sweet corn, cleaned and cut from the cob
2 tablespoons diced red bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons diced orange bell pepper
2 tablespoons diced poblano pepper
1/4 cup diced zucchini
Coarse salt, freshly ground black pepper, to taste
2 tablespoons cold butter
2 teaspoons minced cilantro
Micro cilantro, baby corn shoots, for garnish
SCALLOPS
2 lbs U-10 size Hokkaido scallops, cleaned
4 tablespoons vegetable oil, divided
Coarse salt, freshly ground white pepper, to taste
FOR ANTEBELLUM GRITS:
1. Peel husk from corn and clean. Cut off cob and reserve.
2. Combine water and cleaned corncobs in a small saucepan and bring to a simmer over medium-high heat. Lower heat to low and cook cobs for 30 minutes.
3. Strain corn water and reserve 1 cup for cooking grits.
4. Combine remaining corn water with corn cut from cobs and puree in blender; set aside.
5. Combine reserved cup of corn water, heavy cream, and milk in a small saucepan over medium-high heat. Bring to a simmer.
6. Whisk grits into simmering liquid; bring to a boil, then reduce heat to medium-low and cook grits for 30 minutes, stirring frequently. Whisk in reserved corn puree and bring to a simmer again, cooking 5 more minutes.
7. Fold in celery root, watermelon radish, peppers, and zucchini; cook about 1 minute, or until simmering. Turn off heat and season with salt and cayenne pepper. Keep hot until ready to serve.
FOR PEPPADEW SAUCE:
1. Heat oil in a small saucepan over medium heat. Add shallots and cook 5 minutes, or until translucent.
2. Stir in chopped peppers, tarragon, thyme, chervil, vermouth, Chardonnay, and heavy cream; bring to a light simmer and reduce heat to low until liquid is reduced to one-third. Discard sprigs of tarragon, thyme, and chervil.
3. Transfer liquid to blender and puree until silky.
4. Add butter, one cube at a time, alternating with vinegar, blending well. Season with salt.
5. Strain through a fine-mesh sieve and keep hot until ready to serve.
FOR VEGETABLES:
1. Heat oil, garlic, and shallot in a medium sauté pan over medium-high heat.
2. Add celery root and watermelon radish; sauté 2 minutes. Add corn and cook 1 minute.
3. Add the pepper and cook 1 minute. Add zucchini and cook 1 minute. Vegetables should be cooked but firm.
4. Add salt and pepper and toss to combine.
5. Turn off heat and add butter and minced cilantro leaves. Butter will slowly melt and glaze vegetables.
FOR SCALLOPS:
1. Pat scallops dry with paper towels. Heat a cast-iron griddle over high heat; season with 1 tablespoon of oil and allow to burn off completely.
2. Season both sides of scallops with salt and white pepper.
3. Add a little more oil to griddle; add scallops and begin to sear.
4. Move scallops frequently and add more oil, as needed, until scallops are seared and golden brown on one side. Turn and sear other side.
5. Remove from pan and drain on paper towels. Serve hot.
TO SERVE:
1. Evenly divide grits among 4 serving plates. Top with heaping tablespoon of vegetables, then scallops.
2. Mound remaining vegetables into center of scallops.
3. Spoon sauce around each plate and on scallops. Garnish with micro-cilantro and corn shoots.