Bertolli

Charleston Seafood Recipe List

Amen Street Fish & Raw Bar

205 East Bay Street, Charleston, SC 29401
843-853-8600

Scallops & Grits with Corn & Bacon Succotash

Serves 6

Ingredients for Scallops and Grits

fresh U10 Scallops, 2 per person
2 cups Stone Ground Grits
3 ears of Corn
½ lb Bacon
1 Tomato
½ bunch Green Onions
1 pint Heavy Cream
2 cups Milk

Method for Grits

• Simmer 6 cups of water and 2 cups of milk.
• Stir in the grits.
• Once cooked add butter, salt, and pepper.

Method for Grits

• Dice the bacon.
• Render on low heat until crispy.
• Strain and reserve the grease.
• Remove corn from the cob.
• Dice tomatoes and chop onions.
• Sweat all vegetables in the bacon grease.
• Add bacon back to vegetables.
• Add cream and reduce until thick.

Method for Scallops

• In a hot pan, sear the scallops until crispy and medium-rare.

To Plate

• Place the grits on a plate, then the succotash. Place the scallops on top.

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