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Seared Scallops with White Cheddar Grits, Sweet Corn Chowder, and Pulled BBQ Pork Tenderloin

Author Mary Katherine Sharman // Photography by Marc Vaughn

Chef Kipp Bourdeau

Pine Creek Sporting Club
Okeechobee, FL

 

Scallops

Ingredients

8 fresh scallops, u/10 size

1 teaspoon olive oil

 

Directions

1 Remove side muscle from scallops, pat dry with a paper towel, season each scallop with sea salt.

2 Place a non-stick sauté pan over medium heat, add olive oil and place scallops in pan. Let scallops sear for about 5 minutes on each side until golden brown, remove from pan.

3 Keep warm.

 

Grits


Ingredients

1 cup Anson Mills stone ground grits

4 cups chicken stock

1 cup white cheddar cheese, grated

1 tablespoon herb Boursin cheese

 

Directions

1 In a medium sauce pan over medium heat bring chicken stock to low simmer; add grits slowly, whisking to avoid lumps.

2 Let simmer for 15 to 20 minutes until smooth and creamy, stirring occasionally.

3 Adjust thickness with chicken stock if needed.

4 Stir in cheeses, and season with white pepper and sea salt.

5 Keep warm.

 

Chowder


Ingredients

2 strips applewood smoked bacon, diced

1 white onion, small dice

1 celery rib, small dice

4 ears sweet corn, removed from cobb

4 cups chicken stock

2 tablespoons cornstarch, dissolved with 2 tablespoons of chicken stock or water

1 Idaho potato, peeled, prepared in small dice

 

Directions

1 In a large stockpot over medium heat add bacon, cook until lightly brown, about 4 to 5 minutes.

2 Add onion, celery and sweet corn, cook for 4 to 5 minutes.

3 Add chicken stock, bring to a low simmer and cook for 10 to 15 minutes.

4 Add cornstarch, cook for 5 minutes.

5 Remove from pot to a blender and puree mixture until smooth.

6 Return to medium heat, add potatoes, and cook until tender, about 10 minutes.

7 Keep warm.

 

BBQ Pork


Ingredients

1 pork tenderloin, trimmed

1 teaspoon olive oil

½ sweet onion, sliced thin

½ granny smith apple, peeled, sliced thin

1 teaspoon fresh thyme

1 cup chicken stock

½ cup barbecue sauce

 

Directions

1 Season pork with sea salt and course ground pepper.

2 Place a large sauté pan over high heat and add olive oil. Place pork in the pan and sear on all sides until golden brown.

3 Remove pork from pan, and add onions, apples and thyme; cook for 3 to 5 minutes.

4 Deglaze pan with chicken stock (scrape brown bits from bottom of pan). Add barbecue sauce.

5 Return pork to pan, reduce heat to low, cover with lid and let simmer for 30 to 45 minutes, until pork becomes very tender.

6 Remove pork from pan and shred with a fork; then return to pan and let simmer for 10 minutes.

7 Keep warm.

To serve, warm four pasta-style serving bowls in oven and remove. Divide corn chowder between bowls. Spoon about 3 ounces of cheddar grits in center of each bowl. Place 2 ounces of pulled pork in center of grits, and arrange two scallops over pork. Garnish with herbs; serve immediately.

‘‘

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients for the Scallops
8 fresh scallops, u/10 size
1 teaspoon olive oil
Directions for the Scallops
1 Remove side muscle from scallops, pat dry with a paper towel, season each scallop with sea salt.
2 Place a non-stick sauté pan over medium heat, add olive oil and place scallops in pan. Let scallops sear for about 5 minutes on each side until golden brown, remove from pan.
3 Keep warm.
Ingredients for the Grits
1 cup Anson Mills stone ground grits
4 cups chicken stock
1 cup white cheddar cheese, grated
1 tablespoon herb Boursin cheese
Directions for the Grits
1 In a medium sauce pan over medium heat bring chicken stock to low simmer; add grits slowly, whisking to avoid lumps.
2 Let simmer for 15 to 20 minutes until smooth and creamy, stirring occasionally.
3 Adjust thickness with chicken stock if needed.
4 Stir in cheeses, and season with white pepper and sea salt.
5 Keep warm.
Ingredients for the Chowder
2 strips applewood smoked bacon, diced
1 white onion, small dice
1 celery rib, small dice
4 ears sweet corn, removed from cobb
4 cups chicken stock
2 tablespoons cornstarch, dissolved with 2 tablespoons of chicken stock or water
1 Idaho potato, peeled, prepared in small dice
Directions for the Chowder
1 In a large stockpot over medium heat add bacon, cook until lightly brown, about 4 to 5 minutes.
2 Add onion, celery and sweet corn, cook for 4 to 5 minutes.
3 Add chicken stock, bring to a low simmer and cook for 10 to 15 minutes.
4 Add cornstarch, cook for 5 minutes.
5 Remove from pot to a blender and puree mixture until smooth.
6 Return to medium heat, add potatoes, and cook until tender, about 10 minutes.
7 Keep warm.
Ingredients for the BBQ Pork
1 pork tenderloin, trimmed
1 teaspoon olive oil
½ sweet onion, sliced thin
½ granny smith apple, peeled, sliced thin
1 teaspoon fresh thyme
1 cup chicken stock
½ cup barbecue sauce
Directions for the BBQ Pork
1 Season pork with sea salt and course ground pepper.
2 Place a large sauté pan over high heat and add olive oil. Place pork in the pan and sear on all sides until golden brown.
3 Remove pork from pan, and add onions, apples and thyme; cook for 3 to 5 minutes.
4 Deglaze pan with chicken stock (scrape brown bits from bottom of pan). Add barbecue sauce.
5 Return pork to pan, reduce heat to low, cover with lid and let simmer for 30 to 45 minutes, until pork becomes very tender.
6 Remove pork from pan and shred with a fork; then return to pan and let simmer for 10 minutes.
7 Keep warm.
To serve, warm four pasta-style serving bowls in oven and remove. Divide corn chowder between bowls. Spoon about 3 ounces of cheddar grits in center of each bowl. Place 2 ounces of pulled pork in center of grits, and arrange two scallops over pork. Garnish with herbs; serve immediately.

Seared Scallops with White Cheddar Grits, Sweet Corn Chowder, and Pulled BBQ Pork Tenderloin This article is published in the issue.
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Seared Scallops with White Cheddar Grits, Sweet Corn Chowder, and Pulled BBQ Pork Tenderloin

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients for the Scallops
8 fresh scallops, u/10 size
1 teaspoon olive oil
Directions for the Scallops
1 Remove side muscle from scallops, pat dry with a paper towel, season each scallop with sea salt.
2 Place a non-stick sauté pan over medium heat, add olive oil and place scallops in pan. Let scallops sear for about 5 minutes on each side until golden brown, remove from pan.
3 Keep warm.
Ingredients for the Grits
1 cup Anson Mills stone ground grits
4 cups chicken stock
1 cup white cheddar cheese, grated
1 tablespoon herb Boursin cheese
Directions for the Grits
1 In a medium sauce pan over medium heat bring chicken stock to low simmer; add grits slowly, whisking to avoid lumps.
2 Let simmer for 15 to 20 minutes until smooth and creamy, stirring occasionally.
3 Adjust thickness with chicken stock if needed.
4 Stir in cheeses, and season with white pepper and sea salt.
5 Keep warm.
Ingredients for the Chowder
2 strips applewood smoked bacon, diced
1 white onion, small dice
1 celery rib, small dice
4 ears sweet corn, removed from cobb
4 cups chicken stock
2 tablespoons cornstarch, dissolved with 2 tablespoons of chicken stock or water
1 Idaho potato, peeled, prepared in small dice
Directions for the Chowder
1 In a large stockpot over medium heat add bacon, cook until lightly brown, about 4 to 5 minutes.
2 Add onion, celery and sweet corn, cook for 4 to 5 minutes.
3 Add chicken stock, bring to a low simmer and cook for 10 to 15 minutes.
4 Add cornstarch, cook for 5 minutes.
5 Remove from pot to a blender and puree mixture until smooth.
6 Return to medium heat, add potatoes, and cook until tender, about 10 minutes.
7 Keep warm.
Ingredients for the BBQ Pork
1 pork tenderloin, trimmed
1 teaspoon olive oil
½ sweet onion, sliced thin
½ granny smith apple, peeled, sliced thin
1 teaspoon fresh thyme
1 cup chicken stock
½ cup barbecue sauce
Directions for the BBQ Pork
1 Season pork with sea salt and course ground pepper.
2 Place a large sauté pan over high heat and add olive oil. Place pork in the pan and sear on all sides until golden brown.
3 Remove pork from pan, and add onions, apples and thyme; cook for 3 to 5 minutes.
4 Deglaze pan with chicken stock (scrape brown bits from bottom of pan). Add barbecue sauce.
5 Return pork to pan, reduce heat to low, cover with lid and let simmer for 30 to 45 minutes, until pork becomes very tender.
6 Remove pork from pan and shred with a fork; then return to pan and let simmer for 10 minutes.
7 Keep warm.
To serve, warm four pasta-style serving bowls in oven and remove. Divide corn chowder between bowls. Spoon about 3 ounces of cheddar grits in center of each bowl. Place 2 ounces of pulled pork in center of grits, and arrange two scallops over pork. Garnish with herbs; serve immediately.

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