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8. Transfer the scallops to a plate. Stand back and admire your handiwork.

If you’re the visual type, go to www.goodfishbook.com to see me demonstrate proper technique for handling and searing scallops.

scallops, grits, and greens

For the greens:

1 tablespoon extra-virgin olive

oil

1 bunch kale, stems removed,

leaves chopped into bite-

size pieces

1 bunch mustard greens,

stems removed, leaves

chopped into bite-size

pieces

Pinch of red pepper flakes

¼ teaspoon salt

2 teaspoons honey

1 tablespoon apple cider

vinegar

½ cup chicken or pork stock

For the grits:

2 cups whole milk

2 cups chicken or pork stock

¼ teaspoon salt

½ cup quick-cooking grits or

polenta

1 cup (about 2 ounces) grated

cheddar cheese

1 teaspoon orange zest

For the scallops:

1 pound sea scallops

1 tablespoon ancho chile

powder23 (or chile powder of

your choice)

Salt and freshly ground pepper

1 tablespoon high-heat

vegetable oil

You’ve probably heard of shrimp and grits, but what about scallops and grits? I wondered why I’d never thought of this dish or eaten it before. The sweet, caramelized scallop crust with a buttery soft interior mirrors the creaminess of the cheesy grits combined with earthy, spicy greens mellowed with honey. Turns out that this dish is a culinary oversight needing immediate rectification.

SERVES 4

To prepare the greens, in a large pot over medium-high heat, add all of its ingredients. Stir well, cover, and cook for 10 to 15 minutes, or until the greens are tender. Taste for seasoning and adjust as needed. Keep warm.

To prepare the grits, in a large saucepan over high heat, add the milk, chicken stock, and salt. Bring to a boil and then reduce the heat to maintain a simmer. Gradually whisk in the grits. Reduce the heat to medium low and stir the grits for 5 minutes, or until they are creamy and tender. Stir in the cheddar and orange zest. Keep warm.

To prepare the scallops, dry them with paper towels. Place them on a plate and season with the chile powder, salt, and pepper. Heat a heavy skillet over high heat. Add the vegetable oil and, when it is really hot, carefully add the scallops to the pan, being careful not to splatter oil on yourself or crowd the pan with too many scallops. Cook the scallops for 2 minutes on one side without disturbing them, or until they are caramelized, then flip, cooking the other side for only a minute or so more.

To serve, scoop the grits onto a platter or plates. Top with the greens and scallops.

PAIRING: You must drink Red Stripe Jamaican lager with this dish.

scallops with carrot cream and marjoram

For the carrot cream:

½ pound carrots, cut into large

dice (about 2 cups)

1 teaspoon salt

½ cup cream

Freshly ground pepper

For the pickled carrots:

1 large carrot, sliced into short

ribbons using a vegetable

peeler (about 1 cup)

¼ cup seasoned rice wine

vinegar

For the scallops:

1 pound sea scallops

Salt and freshly ground pepper

1 tablespoon high-heat

vegetable oil

For serving:

2 tablespoons Herb Oil (recipe

follows)

1 teaspoon marjoram leaves,

for garnish

About ten years ago, at Tulio Ristorante in downtown Seattle, I had a memorable pasta dish featuring the herb marjoram; it was just a small, fragrant amount tossed with butter and fresh pasta, but so many years later I can still smell its perfume. Oregano’s sexier sister, as marjoram is sometimes called, is also a favorite of Jerry Traunfeld, former executive chef at The Herbfarm Restaurant, who taught me to combine it with carrots. There is something about the earthy sweetness of carrots paired with the delicate pine notes of marjoram that really works. The addition of sweet, briny scallops to that already solid combination blows this dish right out of the water.

SERVES 4 AS AN APPETIZER

To prepare the carrot cream, add the carrots and salt to a medium saucepan and cover with water. Bring to a boil and cook for 7 to 8 minutes, or until the carrots are tender. Drain the carrots and add them to a blender along with the cream and a pinch of pepper to taste.