Blackened Sea Scallops Over Stone-Ground Grits With Vanilla Beurre Blanc

• 3 1/2 cups chicken broth
• 2 tablespoons yellow cornmeal
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 3/4 cup uncooked stone-ground grits
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 12 large sea scallops
• 1 tablespoon olive oil
• Fresh chives, cut into pieces

1. Bring chicken broth to a boil in a 3-qt. saucepan. Meanwhile, combine cornmeal and next 7 ingredients in a zip-top plastic bag. Set aside.
2. Stir grits into broth, whisking constantly. Cover and cook 10 minutes or until desired thickness, stirring occasionally. Stir in Parmesan cheese and 2 Tbsp. butter. Remove from heat; cover to keep warm.
3. Meanwhile, prepare Vanilla Beurre Blanc.
4. Pat scallops dry with paper towels. Place scallops in zip-top plastic freezer bag with cornmeal mixture; seal bag, and toss to coat well.
5. Heat oil in a large skillet over medium-high heat until very hot. Place scallops in hot skillet, and cook 3 minutes. Turn scallops, reduce heat to medium, and cook 3 more minutes or just until done.
6. Just before serving, reheat grits over medium-low heat, adding a little chicken broth, if needed. Spoon grits onto serving plates. Arrange scallops on grits; drizzle with Vanilla Beurre Blanc. Sprinkle with chives. Serve hot.

chicken broth, yellow cornmeal, paprika, salt, garlic, freshly ground black pepper, ground red pepper, oregano, thyme, stoneground grits, parmesan cheese, butter, scallops, olive oil, fresh chives

Taken from www.myrecipes.com/recipe/blackened-sea-scallops-over-stone-ground-grits-with-vanilla-beurre-blanc (may not work)