The latest episode of Mad Genius features these succulent Sancerre-poached scallops, creamy grits, and toasty hazelnuts. Trust me in this poaching technique, it yields perfectly cooked scallops! Head over to @foodandwine for the video and recipe, which you can also find 👇🏻
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1 qt. chicken stock or low-sodium broth
1 cup quick-cooking grits
1/4 cup grated Parmigiano- Reggiano
6 Tbsp. unsalted butter
Kosher salt and fresh ground pepper
1 shallot, sliced
2 garlic cloves, crushed
2 cups Sancerre
12 jumbo sea scallops (1 1/2 pounds)
1/2 cup hazelnuts—toasted, skinned and chopped
Snipped chives, for garnish
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In a medium saucepan, bring chicken stock and 1 cup of water to a boil. Gradually stir in grits and simmer over med-low heat, stirring frequently, until tender, about 15 minutes. Remove from heat and stir in parmesan and 2 tablespoons of butter. Season with salt and pepper. Keep warm over very low heat; stir in 1 or 2 tablespoons of water if too thick.
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Meanwhile, in another medium saucepan, melt 2 tablespoons of butter over medium heat. Add shallot, garlic and a generous pinch of salt and cook until softened, about 3 minutes. Carefully add wine and bring to a simmer. Add scallops and simmer until cooked through, 5 to 7 minutes. Transfer scallops to a plate and keep warm. Discard poaching liquid.
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In a small skillet, melt remaining 2 tablespoons of butter. Add hazelnuts and cook, stirring, until warmed, about 2 minutes. Serve scallops over grits, topped with warm hazelnuts and snipped chives.
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#sancerre#scallops#grits#creamygrits#hazenuts#foodandwine#madgenius
Broccoli Rabe Quesadilla. So simple. So good.
•Don’t spin the broccoli rabe dry as you want some water to allow it to steam and sauté simultaneously for tender results. •I love using a generous amount of lemon and zest to counter its natural bitterness. •Calabrian chili flakes give it that extra special punch and nothing is complete without several turns of fresh ground black pepper. •Please feel free to use fresh garlic (sadly, my stomach doesn’t like it). Here I use a touch of Purple Stripe Garlic from Burlap and Barrel that does the trick. •I pack this full so one bunch fills two quesadillas. •The cheese, a gooey when melted goat Gouda, keeps it all in place. •Make sure to heat the tortilla on both sides to give it structure so it crisps up nicely before filling, and helps keeps it from being soggy.
Ingredients:
2 Tbs olive oil
1 bunch (organic) broccoli rabe
Calabrian chili flakes to taste
Garlic of choice
Fresh ground pepper
Kosher (sea) salt
Juice of half lemon
Zest of one lemon, about 1 tsp
2 flour tortillas
4 oz goat Gouda (or cheese of choice)
Enjoy!!!
#f52community#f52grams#brocollirabequesadilla#broccolirabe#quesadilla#epicurious#foodandwine#bonappetit#imsomartha