Blackened Sea Scallops over Stone-Ground Grits with Vanilla Beurre Blanc

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 3.5 cups chicken broth 
• 0.3 teaspoon thyme leaves dried
• 4 servings chives fresh cut into pieces
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 0.3 teaspoon oregano dried
• 1 teaspoon paprika 
• 0.5 cup parmesan cheese freshly grated
• 0.3 teaspoon salt 
• 12 large sea scallops 
• 0.8 cup grits stone-ground uncooked
• 4 servings vanilla beurre blanc 
• 2 tablespoons cornmeal yellow

Equipment

• frying pan
• paper towels
• sauce pan
• whisk
• ziploc bags

Directions

1. Bring chicken broth to a boil in a 3-qt. saucepan. Meanwhile, combine cornmeal and next 7 ingredients in a zip-top plastic bag. Set aside.
2. Stir grits into broth, whisking constantly. Cover and cook 10 minutes or until desired thickness, stirring occasionally. Stir in Parmesan cheese and 2 Tbsp. butter.
3. Remove from heat; cover to keep warm.
4. Meanwhile, prepare Vanilla Beurre Blanc.
5. Pat scallops dry with paper towels.
6. Place scallops in zip-top plastic freezer bag with cornmeal mixture; seal bag, and toss to coat well.
7. Heat oil in a large skillet over medium-high heat until very hot.
8. Place scallops in hot skillet, and cook 3 minutes. Turn scallops, reduce heat to medium, and cook 3 more minutes or just until done.
9. Just before serving, reheat grits over medium-low heat, adding a little chicken broth, if needed. Spoon grits onto serving plates. Arrange scallops on grits; drizzle with Vanilla Beurre Blanc.
10. Sprinkle with chives.
11. Serve hot.