SCALLOPS AND CHEDDAR GRITS WITH CHORIZO

Scallops and Cheddar Grits with Chorizo image

Provided by Ted Allen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
3/4 cup grits
6 ounces sharp Cheddar cheese, grated (1 1/2 cups)
16 sea scallops, trimmed of tough muscle flap (if present)
1 tablespoon extra-virgin olive oil
1 link (about 4 ounces) cooked, Spanish-style chorizo, casing removed, cut into matchsticks or just crumbled
1/2 cup finely chopped scallions (white and green parts)
Freshly ground black pepper
1 garlic clove, finely chopped
1 tablespoon fresh lemon juice

Steps:

In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.