Experience the ultimate South Carolina ‘Power Plate’ with this recreation of a Greenville icon. Featuring buttery Broadwater Shrimp Co. scallops, heirloom Marsh Hen Mill grits folded with tangy Clemson Blue Cheese and a legendary Soby’s-inspired Habanero Butter sauce. This post breaks down the technical secrets to a perfect scallop sear and how to balance bold, local flavors for a restaurant-quality meal at home.
Tag: Seared Scallops
Seared Scallops, Crispy Country Ham, Crowder Peas with Roasted Romesco Sauce
I get ideas for meals from a lot of places. This one was very typical. I get email with updated menus from a local restaurant we like. This particular email from Northampton Wines and Cafe had a unique sounding dish. Two Massachusetts Scallops, Romesco Sauce, Spinach Spaetzle, Buttered Shallots, Roasted Heirloom Tomatoes, Crispy Prosciutto My…
Seared Scallops, Wilted Local Kale and Pecorino Romano Cheese Grits
Scallops are amazing. I’ve said before, they are the steak of the sea. They cook in no time at all and done properly, taste great. This meal was simply an excuse to eat scallops. I bought the local scallops and had no other plan than them. We got home and had some fresh local kale…
one foodie 