2 oz      day boat scallops, (3, U-10 scallops, dry)
Salt      pinch
Pepper pinch
2 T.       extra virgin olive oil
1 T.       butter

1 oz.     Tamarind Crust, see recipe below

5 oz      Grits, see recipe below

1 oz.     prosciutto
1 oz.     pea shoots

- Dry scallops and season with salt and pepper to taste. (Note: Check scallops for freshness. They should smell like the sea--clean and fresh.)

- Heat a medium saucepan, add oil and sear scallops on one side till crust forms.

- Add a tablespoon of butter and baste the scallops well.

- “Kiss” the other side of the scallop. (Flip scallops over and briefly heat other side.)

- Remove from heat.

- Smear previously prepared Tamarind Crust paste onto seared scallop.

- Place 3 tablespoons grits on plate; top with scallops, and garnish with pea shoots and prosciutto.

- Drizzle with EVOO and serve.

Tamarind Crust Recipe

2 T        tamarind concentrate
2 T        unsalted butter
2 T        grated Parmesan-Reggiano cheese


Mix ingredients together well.

Grits Recipe

1  shallot, chopped fine
1 T         unsalted butter
1½ cups water
1½ cups milk
1½ cups grits
salt        pinch
pepper   pinch
2 T         marscapone cheese

- In a medium saucepan soften shallots in the butter.

- Add water and milk; bring to boil.

- Add grits, stirring frequently.

- When thickened, season with salt and pepper and marscapone cheese.