Sea Scallops Benedict with Country Ham Grits and Tabasco Hollandaise

Sea Scallops Benedict with Country Ham Grits and Tabasco Hollandaise

From: Chef Kevin Rathbun, Rathbun's, Atlanta. Yield: 6 servings.

Country Ham Grits:

1 Tbsp. canola oil

¾ cup country ham

2 Tbsp. shallots, minced

1 cup stoneground grits

1 tsp. black pepper

4 cups chicken stock

½ cup heavy cream

Hollandaise:

4 large egg yolks

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