The South Carolina Power Plate: Seared Scallops, Marsh Hen Mill Grits with Clemson Blue Cheese & Soby’s Habanero Butter
If you’ve lived in Greenville, South Carolina for more than a week, you know the name Soby’s New South Cuisine. Their Bacon-Wrapped Pork Tenderloin with Habanero Butter Sauce (link is to my copycat recipe) is a local institution. I’ve spent years trying to perfect a copycat of that sauce, but this week, I’m taking it in a coastal direction.
I picked up some incredible South Carolina scallops from Broadwater Shrimp Co. and paired them with a gold standard of heirloom grains: Marsh Hen Mill white grits (from Edisto Island, SC). These aren’t your average grocery store grits; they have a distinct corn flavor and a creamy, substantial texture that holds up perfectly to the bold addition of Clemson Blue Cheese (from Clemson, SC). With a hit of lemon zest on the charred greens and the slow-burn floral heat of the habanero cream, this dish is pure South Carolina magic.
Why This Works
This dish is good because of a balance of Lowcountry tradition and bold technical contrasts. The oceanic sweetness of the Broadwater scallops finds an earthy partner in the heirloom Marsh Hen Mill grits, while the even, slow-rendered crunch of the bacon and the bitter char of the broccolini provide essential depth. The lemon zest provides a crucial high-note to cut through the blue cheese, while the Soby’s-style sauce acts as the bridge. Its floral heat rounded off by the butter to highlight the delicate local seafood.
Ingredients
The Habanero Butter Sauce (Soby’s Copycat)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 tbsp flour
- 1 clove garlic, finely minced
- 1 habanero pepper
- 1 cup half and half
- 1 cup milk
- 1 cup chicken broth
- Salt and pepper to taste
Clemson Blue Cheese Grits
- 1 cup Marsh Hen Mill stone-ground white grits
- 1.5 cups liquid (water, chicken stock, or a mix)
- 4 oz Clemson Blue Cheese, crumbled
- 2 tbsp butter
- Salt and pepper to taste
The Scallops & Sides
- 8-10 large sea scallops (Broadwater Shrimp Co.)
- 1 bunch broccolini, trimmed
- 4 slices thick-cut bacon
- Zest of 1 lemon
- 2 tbsp high-smoke-point oil (grapeseed or avocado)
Instructions
The Habanero Butter Sauce
- Melt butter and oil in a saucepan; sauté garlic until fragrant.
- Whisk in flour to create a light blond roux.
- Add habanero halves, then slowly whisk in the half and half.
- Bring to a boil, then simmer and whisk until thick. Stir in chicken broth, season and keep warm. Remove the habanero before serving.
The Slow-Roasted Bacon
- Preheat oven to 375°F. Lay bacon on a aluminum foil lined sheet pan.
- Bake for 15–20 minutes until crispy. Remove to a paper towel. Roughly chop the bacon once cooled.
- Important: Leave the rendered bacon fat on the warm sheet pan for the broccolini.
The Marsh Hen Mill Grits with Clemson Blue Cheese
- Bring liquid to a boil and whisk in the grits. Reduce to low, cover and simmer for 20–30 minutes, stirring occasionally.
- Once tender, remove from heat and fold in the butter and Clemson Blue Cheese. Let the residual heat melt the cheese into a rich, marbled finish.
The Charred Lemon Broccolini
- Toss the broccolini in the bacon fat on the sheet pan. Season lightly with salt and pepper.
- Place the sheet pan under the broiler in the oven. Watch closely until the broccolini is charred.
- The Bright Finish: Just after removing from the oven, toss in the lemon zest. The heat will release the lemon oils instantly.
The Scallop Sear
- Pat scallops bone-dry. Season with salt and pepper right before they hit the pan.
- Heat oil in a cast iron skillet or stainless steel pan until shimmering.
- Sear scallops for 2 minutes (undisturbed!) until a golden crust forms. Flip and sear for 1 more minute.
Plating
Start with a generous base of the Clemson Blue Marsh Hen Mill Grits. Layer the Charred Lemon Broccolini and Bacon over the top. Nest the Broadwater Scallops into the greens and finish by pouring the Habanero Butter Sauce around the edges of the plate. I garnished the scallops with some fresh chives and microgreens.
Wine Pairing
For the first time, I threw this recipe at a favorite AI chat agent and asked for a wine pairing. Here are the results:
The Hazelfern Gamay Noir was selected as the ideal “bridge” for this complex dish because its high acidity and low tannins allow it to cut through the richness of the bacon and Clemson Blue Cheese without overpowering the delicate scallops. By serving this “crushable” red slightly chilled, the wine’s vibrant red fruit notes provide a sweet-and-salty contrast to the pungent cheese, while its subtle earthiness and minerality complement the charred broccolini and smoky bacon. Ultimately, it tames the heat of the habanero butter far better than a heavy red, offering a sophisticated, balanced pairing that highlights each distinct South Carolina ingredient.
one foodie 