Southern Grits with Sea Scallops
-2 (14-oz) cans chicken broth, divided
-4 tablespoons butter, divided
-1 celery rib
-3 green onion stalks
-1/4 cup chopped fresh parsley (or equivalent dried variety)
-1 teaspoon garlic powder
-1 teaspoon corn starch
-1 tablespoon lemon juice
-Salt/pepper to taste
-3/4 cup dry regular grits
-4 ounces cream cheese
-2 tablespoons milk
-1/2 lb. (8 oz.) bay scallops or other seafood, thawed
-1 tablespoon grated parmesan cheese
Begin by warming most of 2 cans of chicken broth (reserve 1/4 of one can) with 1 tablespoon butter in a large saucepan over medium heat. Cover and bring to boil.
Meanwhile, chop celery rib, green onions, and a small bunch of fresh parsley (about 1/4 cup) into very small pieces. Heat 3 tablespoons butter in skillet until melted. Add remaining 1/4 can chicken broth to skillet and bring to simmer.
Add chopped celery/onions/parsley to skillet and sprinkle with garlic powder, cornstarch, lemon juice and salt/pepper to taste. Saute until tender.
To boiling saucepan, add dry grits; cover and reduce heat, stirring often. Simmer about 5 minutes. Add cream cheese and milk to grits and simmer an additional 5 minutes or until grits thicken and tenderize.
Add scallops to sauteed vegetable skillet; cook over medium high heat until scallops appear firm and well-cooked. Remove from heat.
Just before serving, add grated parmesan cheese to grits; stir well.
Divide grits into 2-3 bowls; spoon scallop sauce over each serving of grits. Serve immediately.
(For other deviations on this flavor, I think it would be yummy to mix in creamed spinach or artichoke hearts or mushrooms with the scallop sauce. Mmmm.)