Jewels of the Sea

2 ea. – u-15 dry-pack sea scallops

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)

Procedure:

• 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.

Tags: Hillwood Country Club Nashville Tenn. Perry Seal