Scallops and Curry Corn

Fresh Sea Scallops on a bed of creamy grits elevated by the exotic flavors of yellow curry. Life is what it should be!


1 cup HC Quick Grits
2 ears of corn
1/2 small yellow onion
1 lb large scallops
1 bunch purple kale
1/2 and 1/4 cup coconut milk
1 tomato
1/2 stick unsalted butter
1 Tbsp olive oil
1 Tbsp your favorite yellow curry
1/4 tsp sugar
Black Pepper


1 cup HC Quick Grits
3 1/2 cups water
1/2 cup unsweetened coconut milk
1/4 tsp salt
2 Tbsp butter


Ad 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 Tbl olive oil to sauté pan. Once melted add in kale and half of the onions. Sauté until tender finish with salt and pepper
Curry Corn
Cut the corn off of two ears of corn or roughly two cups frozen corn. Hear a sauté pan with 1 Tbl 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.

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