Duck Fat Seared Scallops Over Cheddar Duck Corn Grits

2016 Recipe Contest 2nd Runner Up, Jill Gilber, Philadelphia, PA
Duck fat provides the ultimate sear for scallops in this Southern-style recipe.

Ratings

Prep Time {15 min}

Cook Time {35 min}

Serving Size {4 servings}

Ingredients


2 large ears Yellow Corn, husked and silk removed


4 tsp. Maple Leaf Farms All Natural Rendered Duck Fat, divided


Salt (1 pinch each for corn, scallops and ground duck)


Ground Black Pepper (1 pinch each for corn, scallops and ground duck)


2 slices Maple Leaf Farms Duck Bacon, crispy and chopped


1 large Jalapeno Pepper, ribs and seeds removed, small diced


1/2 lb. Maple Leaf Farms All Natural Ground Duck


1/4 tsp. Garlic Powder


1/4 tsp. Ground Thyme


3 cups Low Sodium Chicken Stock


10 large Sea Scallops, cleaned and completely dried


1 cup Corn Grits


1 cup Shredded Cheddar Cheese


1/2 cup Whole Milk


Garnish: 10 Fresh Chives, 8 left whole; 2 chopped

Directions

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1. Heat grill to 400 degrees F (medium heat). While the grill is heating, brush each ear of corn with a 1/2 teaspoon each of duck fat. Salt and pepper each ear to taste and place on grill, turning throughout cooking process so that corn is slightly charred. Remove corn and turn off grill. Once corn cools, cut the corn from the cobs and set aside for later use.


2. Place sauté pan on stove over medium heat. Cook the bacon until crispy. Remove from pan, drain on paper towel and set aside. In the same pan, cook the jalapeno pepper until just soft (about 2 minutes). Remove and set aside. Turn off heat for a moment. Wipe the pan out with a paper towel to remove any existing grease and accumulated bits.


3. Turn the heat back to medium. Add 1 teaspoon of the duck fat and melt. Add the ground duck, garlic powder, ground thyme, salt and pepper to the pan, breaking up the meat and cooking until browned, about 5 minutes. Combine well. Remove ground duck from pan and place on paper towel to drain grease; let cool.


4. In a medium pot, bring chicken stock to a boil over high heat.


5. In the meantime, clean sauté pan. Heat pan over medium heat, and then add the final 2 teaspoons of duck fat to the hot pan. Make sure scallops are dry and season lightly with salt and pepper. Add the scallops to the pan and sear for about 1 1/2-2 minutes per side until golden. Turn off burner and leave scallops in pan to keep warm. Cover with lid or foil.


6. Once chicken stock reaches a boil, add the grits and reduce heat to low, stirring occasionally for about 5 minutes. Liquid should be absorbed. Next, add the cheese and stir until combined well. Slowly add the milk and stir until creamy. Add more milk to thin out if necessary. Add ground duck, jalapeno and half of cooked corn to grits. Combine well and season with salt and pepper to taste.


7. Plating: Place grits in serving dish and place scallops in the center on top. Sprinkle with remaining corn, chopped duck bacon and chopped chives. Place remaining 8 whole chives around the circumference of the dish in 4 separate "x" shapes. Serve very warm and enjoy!


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