Bright Star's Blackened Trout with Grilled Bay Scallops served over a creole butter sauce and garnished with Jalapeno cheese grits
5 tablespoons light olive oil
1 ½ tbsp Creole Seasoning such as Fat Boy or Tony Chachere's Creole Seasoning
6-6 oz Trout Fillets
2 pounds bay scallops
2/3 cup chopped green onions or scallions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
Rinse trout fillets with cold water and towel pat dry. Brush trout fillets with 1 tablespoon olive oil. Heat 2 tablespoons olive oil in large skillet until hot. Sprinkle fish on both sides with Creole Seasoning and grill for about 5-7 minutes (or until white and flaky), turning once. Remove fish from skillet, cover to keep warm. In a second large skillet, heat 2 tablespoons oil until hot and add onions and garlic. Cook scallops until soft and translucent estimated time 5 minutes. Remove from heat and stir in lemon juice and salt. Set trout and scallops aside and cover loosely with aluminum foil.
Creole Butter Sauce
1 whole peeled lemon
¼ c white wine
1 clove garlic, minced
I tsp chopped shallots
1 tsp salt
½ tsp pepper
Pinch of red pepper
½ cup heavy whipping cream
½ lb unsalted butter at room temperature
Combine first seven ingredients in medium size sauce pan. Heat pan on medium high heat until mixture is reduced by half stirring occasionally. Add whipping cream stirring occasionally until reduced by half. Remove from heat and stir in butter. Drizzle over entrée.
Jalapeno Cheese Grits
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 small jalapeno pepper, chopped
3 cups whipping cream
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20-25 minutes. Remove from heat and whisk in butter and cheese and jalapeno pepper. Whisk in whipping cream. Set aside.
To Plate: Put trout fillet and scallops on dish. Drizzle with lemon butter sauce and garnish with scoop of grits. Enjoy!
Weekend Cooking - March 5, 2011