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Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Chef Ryan Rogiers, Richland Community College

25 g canola oil
100 g popcorn kernels
7 g kosher salt
90 g butter
75 g sugar
750 g water

Red Onion Jam:
100 g diced onion
250 g red wine
1 thai chili minced
50 g sugar
25 g olive oil
25 g butter

1 tablespoon flour
4 to 6 scallops
1 Tablespoon Butter
1 Tablespoon olive oil

In a large pot, heat oil until smoking. Add popcorn kernels and cover pot. Shake pot constantly while kernels pop.  Remove pot from heat when kernels stop popping. In a second large pot, combine 125 g of the popped corn, salt, butter, sugar, and water. Bring to a simmer over medium heat and simmer for 5 minutes.  Strain through a fine mesh sieve until only kernels remain.  Blend liquid on high for 3 minutes until smooth.  Over a separate bowl press the kernels through the sieve by working them back and forth with a spatula and collect the popcorn grits. 

Heat olive oil and butter in a saute pan until hot. Add onion and chili and cook until caramelized, stirring occasionally.  Add wine and sugar and simmer until thick and jelly consistency.  Hold until service.

Heat butter and olive oil in a pan until hot.  Dust scallops with flour and place in pan. Cook until golden brown on both sides.
To plate: Place 2 tablespoons of grits in a bowl with 1 tablespoon of onion jam on top. Pour a small amount of popcorn liquid around and place 2 scallops on top. Enjoy.

This recipe aired December 2, 2013. Scallops

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