Sea scallops were on the menu and I decided to make a lemon beurre blanc sauce to serve with them so let's get this started...
First up is getting the sauce started. Emptied a whole bottle of Chardonnay into a sauce pan along with 2 chopped up shallots and the zest and juice from 1 lemon...
![20230102_160520[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230102_160520[1].jpg")
Bring to a boil and allow it to reduce. This takes about 45 minutes.
Meanwhile I've fried up a pack of bacon for later and cleaned some Brussel sprouts to roast. The sprouts were drizzled with the bacon grease and layered on a sheet pan. Sprinkle with course salt and cracked black pepper and squeeze another whole lemon all over them. Into a 425℉ oven to roast tossing occasionally...
So while all that was cooking, I brought 6 cups of unsalted chicken broth to a boil. Stirred in 2½ cups of stone ground grits, reduced heat, and let that simmer covered stirring regularly...
Time to sauté the scallops. A little coarse and pepper into some EVOO with some unsalted butter...
Back to the grits. They've been cooking for about 10 minutes or so now time to add heavy cream. Added 2 cups and stirred and let that simmer for a few more minutes until smooth and creamy. Taste for salt and pepper and add as needed...
The sprouts are ready, tender with a little brown. Crumbled up the bacon and scattered all over and then crumbled Gorgonzola cheese is added all around...
Time to finish the sauce. It has reduced down to maybe 1 cup or less. Added about 1 cup of heavy cream and let that reduce some more until thick. I had sliced up a stick of butter and had it in the freezer...
Added the whole stick 1 pat at a time stirring constantly and not allowing the sauce to simmer or boil. Once all is incorporated, remove from heat. Do not allow to boil or the sauce will separate...
Spoonful of grits with a few scallops and a spoonful of the sauce. Brussel sprouts on the side. Time to eat...
The Brussel sprout idea came from a restaurant in Bryson City, NC. They serve a similar dish and we loved it so I've tried a couple of times to duplicate it. It is a big hit around here. If this is too much lemon flavor, the sauce can easily be made without the lemon and zest, but the lemon with the Gorgonzola really sets the sprouts apart...
First up is getting the sauce started. Emptied a whole bottle of Chardonnay into a sauce pan along with 2 chopped up shallots and the zest and juice from 1 lemon...
Bring to a boil and allow it to reduce. This takes about 45 minutes.
Meanwhile I've fried up a pack of bacon for later and cleaned some Brussel sprouts to roast. The sprouts were drizzled with the bacon grease and layered on a sheet pan. Sprinkle with course salt and cracked black pepper and squeeze another whole lemon all over them. Into a 425℉ oven to roast tossing occasionally...
So while all that was cooking, I brought 6 cups of unsalted chicken broth to a boil. Stirred in 2½ cups of stone ground grits, reduced heat, and let that simmer covered stirring regularly...
Time to sauté the scallops. A little coarse and pepper into some EVOO with some unsalted butter...
Back to the grits. They've been cooking for about 10 minutes or so now time to add heavy cream. Added 2 cups and stirred and let that simmer for a few more minutes until smooth and creamy. Taste for salt and pepper and add as needed...
The sprouts are ready, tender with a little brown. Crumbled up the bacon and scattered all over and then crumbled Gorgonzola cheese is added all around...
Time to finish the sauce. It has reduced down to maybe 1 cup or less. Added about 1 cup of heavy cream and let that reduce some more until thick. I had sliced up a stick of butter and had it in the freezer...
Added the whole stick 1 pat at a time stirring constantly and not allowing the sauce to simmer or boil. Once all is incorporated, remove from heat. Do not allow to boil or the sauce will separate...
Spoonful of grits with a few scallops and a spoonful of the sauce. Brussel sprouts on the side. Time to eat...
The Brussel sprout idea came from a restaurant in Bryson City, NC. They serve a similar dish and we loved it so I've tried a couple of times to duplicate it. It is a big hit around here. If this is too much lemon flavor, the sauce can easily be made without the lemon and zest, but the lemon with the Gorgonzola really sets the sprouts apart...
