2 ea. – jumbo blue prawns
2 oz. – medallions of top-shelf white fish, such as halibut, sable, and black grouper
¼ tsp. ea. – minced shallots, parsley, chives, tarragon, sriracha and clarified butter
6 ea. – Gulf oysters
½ clove – garlic, thin-sliced
3 ribs – broccolini
1 oz. – Chardonnay
4 ozs. – lobster stock
6 ea. – grape tomatoes, cut in half
1 tbsp. – butter
1 - medium Roma tomato, cut in half length-wise
medium slice – French bread baguette
½ cup - cheddar cheese grits (3:1 liquid/grits, seasoned with sharp cheddar, butter and salt and pepper)
- Sauté scallops, prawns and white fish in clarified butter, until golden brown.
- Flip over the scallops and shrimp; add oysters, garlic, shallots, broccolini, garlic and wine.
- Remove white fish. Add sriracha, lobster stock, grape tomatoes and butter. Reduce by half, and season to taste.
- Plate up with grilled lemon, roma tomato, French bread and cheese grits (and micro greens, if available).
Submitted by Perry Seal, Executive Chef, Hillwood Country Club, Nashville, Tenn.