Fresh Sea Scallops on a bed of creamy grits elevated by the exotic flavors of yellow curry. Life is what it should be!
Season and pan sear to your liking.
Add grits, water and salt to a small stock pot. Bring to a boil and then reduce to simmer for 5 min. Add in coconut milk and butter. More salt to taste.
Wash and cut kale in ribbon like pieces. Add 1 Tbsp olive oil to sauté pan. Once melted add in kale and half of the onions. Sauté until tender finish with salt and pepper
Cut the corn off of two ears of corn or roughly two cups frozen corn. Hear a sauté pan with 1 Tbsp butter. Once melted add in the corn and onions. Followed by yellow curry powder, sugar, salt and black pepper. Sauté for 2 min and add coconut milk. Simmer on low for 5 min. Should slightly thicken.
Plate, serve and enjoy!