Main Dishes

Seared Scallops with Sweet Potato Grits and Chanterelle Mushrooms

467

Pan seared scallops with sweet potato grits and chanterelle mushrooms…a delectable autumn dish

12
For the grits:
1 tablespoon extra virgin olive oil
1/2 cup chopped shallots
1 tablespoon minced sage leaves
1 tablespoon minced thyme leaves
3 1/4 cups chicken stock
3/4 cup coarse ground corn meal
1 1/2 cup mashed, baked sweet potato
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
1/4 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons unsalted butter

For the mushrooms:
1 tablespoon extra virgin olive oil
8 ounces chanterelles, roughly sliced
2 teaspoons minced thyme leaves
1/4 teaspoon kosher salt

For the scallops:
1 tablespoon extra virgin olive oil
1 tablespoon butter
Kosher salt
12 large sea scallops, tough muscle removed
For the grits: 1. Heat olive oil in a medium pot. Add shallots, sage, and thyme. Saute for one minute. 2. Add chicken stock and bring to boil. Slowly add corn meal, whisking constantly until well combined....
See the full directions on my site
Nutritions

Calories
438

Sodium
959mg
39% DV

Fat
34g
53% DV

Protein
13g
27% DV

Carbs
14g
4% DV

Fiber
2g
8% DV
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I love it because it's great for a holiday dinner. Everyone raves and it get devoured in no time. But, it's also perfect for busy weeknights. You can easily assemble this casserole ahead of time and stash it in the fridge until you're ready to eat it. Then just bake it off. 30 minutes and done!

Get the full recipe here:


See the full directions on my site
If you love super easy recipes, then you will love this Cheddar Corn Casserole! It's easy to make and, oh, so good!