Bernie Kantak’s Pan-Seared Scallops with Roasted Corn Grits

Yesterday, we caught up with Chef Bernie Kantak of Citizen Public House in Old Town Scottsdale. Today, the busy chef shares a recipe for a dish that’s currently on tap for Arizona Spring Restaurant Week.

Pan seared scallops with roasted corn grits, snow pea greens and red rock cola gastrique

For scallops:
–    3 each u-10 scallops
–    Salt and pepper
–    Olive oil blend

Directions: Season each scallop and place in a hot sauté pan with a small amount of oil. Cook roughly 1 ½ minutes on each side, making sure pan is hot to form a nice sear.

Get the recipe for the sides and sauce after the jump…

For grits:

–    1/2 cup heavy cream

–    1/2 cup chicken stock

–    1/4 cup roasted corn removed from cob

–    1/8 cup grits

–    Salt and pepper to taste

–    Butter to finish

Directions

: Combine cream and stock in small sauce pan and bring to boil. Whisk in
grits and corn. Return to a simmer and cook until the mixture has thickened,
stirring frequently to avoid burning or sticking. Season and finish with a
tablespoon of butter.

For snow pea greens:

–    1 cup snow pea greens

–    Oil as needed

–    Salt and pepper to taste
Directions

: In a heated sauté pan, add a touch of oil and greens. Season with salt and pepper, stir and sauté for about 60 seconds.

For cola gastrique:

–    1/2 cup cola

–    1/2 cup balsamic vinegar

–    2 tablespoons ketchup

Directions

: Combine ingredients in a small sauce pan and bring to boil. Simmer and reduce mixture to syrupy consistency.

Put it all together and enjoy!

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