Sea Scallops Benedict with Country Ham Grits and Tabasco Hollandaise

From: Chef Kevin Rathbun, Rathbun's, Atlanta. Yield: 6 servings.

Country Ham Grits:

1 Tbsp. canola oil

¾ cup country ham

2 Tbsp. shallots, minced

1 cup stoneground grits

1 tsp. black pepper

4 cups chicken stock

½ cup heavy cream

Hollandaise:

4 large egg yolks

1 Tbsp. lemon juice

10 dashes Tabasco® brand pepper sauce

1 cup clarified butter

2 tsp. salt

Scallops:

3 Tbsp. canola oil

18 U-10 dry pack sea scallops

1 Tbsp. kosher salt

2 tsp. black pepper

as needed for garnish, ¼ cup chives, minced

Kevin Rathbun

In small preheated heavy-bottom pot, add oil, ham and shallots. Saute for 5 minutes until ham is cooked through; add grits, stock and pepper. Simmer for 30 minutes, then add cream and continue to cook for 10 minutes, stirring constantly. Reserve.

Prepare a double boiler using small pot of simmering water. In stainless steel bowl, place egg yolks, lemon and Tabasco over double boiler and whisk vigorously. Start adding warm butter a little at a time. If the mixture starts to thicken too much, add a little hot water to thin. Continue to add butter until mixture coats the back of a spoon. Season with salt; reserve.

In a hot saute pan, add canola oil. Season scallops on all sides and sear until golden brown, approximately 2 minutes on each side.

For plating, place 2 Tbsp. hot grits in center of the plate, surrounding grits with 3 scallops and drizzle with Hollandaise. Garnish with chives and serve.