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Sauteed Shrimp & Scallops Over Creamy Stone-ground Grits with Garlic Gravy


For the grits:

_ lb. stone ground grits
1 pint milk
3 oz. whole butter
_ cup water
_ cup heavy cream

Scald milk in a sauce pan, reduce heat to low. Stir in grits while whisking to prevent lumps. Simmer, add water. Add cream and simmer until grits are tender (about 20 minutes). Finish with butter and season with salt and white pepper to taste.

For the Garlic Gravy:

_ 750 ml bottle red table wine
1 sprig fresh rosemary
5 heads whole garlic
1 gallon rich chicken or veal stock
1 cup cream
Salt and pepper to taste
1 tsp. oil

Rub oil on garlic heads and roast whole in oven until soft (about 15-20 minutes). In the meantime, place the wine and rosemary in a saucepan and place over medium heat to reduce. Remove garlic from oven when soft and add to reduction. Reduce wine by about 75%. Add stock and reduce by half or to sauce consistency. Finish with cream and season with salt and pepper; bring back to a simmer and strain.

To serve:

3 sea scallops per person
3 shrimp, peeled and deveined, per person

In a hot sauté pan, sauté shrimp and scallops until seared on both sides. Add garlic gravy and bring to a simmer for 2-3 minutes. Serve immediately over creamy grits, garnish with fresh cut chives.