From: Chef Kevin Rathbun, Rathbun's, Atlanta. Yield: 6 servings.
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
4 large egg yolks
1 Tbsp. lemon juice
10 dashes Tabasco® brand pepper sauce
1 cup clarified butter
2 tsp. salt
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
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.