Recipe courtesy of Bistro 22
Episode: Rhode Island
4 hr 30 min
4 hr 30 min
2 servings


  • 3 cups water
  • 2 cups heavy cream 
  • 2 cups grits 
  • 1 cup shredded smoked Cheddar 
  • 1/2 cup (1 stick) unsalted butter 
  • Salt and freshly ground black pepper
  • Flour for dusting
  • Oil for deep frying
Collard Greens:
  • 2 bunches collard greens, rinsed, stems and ribs removed
  • 1 large Spanish onion, diced 
  • 1 cup diced smoked bacon 
  • 1/4 cup sliced garlic 
  • 3 cups apple cider vinegar 
  • 1 cup brown sugar 
  • 1/2 cup honey 
  • 1/2 cup maple syrup 
  • Hot sauce, such as Tabasco
  • Salt and pepper 
  • 2 egg yolks
  • 1/3 cup apple cider vinegar 
  • 1/3 cup honey 
  • 3 cups canola oil 
  • Hot sauce, such as Tabasco
  • Salt and pepper
  • 1 pound U-10 sea scallops
  • Salt and pepper
  • Canola oil
  • 1 teaspoon unsalted butter


For the grits: Bring the water and heavy cream to a boil in a large saucepan. Reduce heat so the mixture simmers and slowly stir in the grits. Once the grits are fully incorporated let them simmer for 20 to 30 minutes or according to package directions for your grits. When cooked, fold in the cheese, butter and salt and pepper to taste. Line a rimmed baking sheet with parchment paper and pour the grits out onto it. Chill for 2 hours. When ready to serve, cut grits into desired shape, dust with flour and deep-fry until golden brown.

For the collard greens: Thinly slice the collard green leaves. In a large pot, cook the onion and bacon until the bacon is slightly crispy. Add the garlic and cook until golden brown. Add the vinegar and cook, scraping up any browned bits from the bottom of the pan. Add the brown sugar, honey, maple syrup and hot sauce to taste. Bring to a boil, reduce heat and simmer, uncovered, until the collards are tender, 2 to 3 hours. Season with salt and pepper to taste.

For the aioli: Combine the yolks, vinegar and honey in a food processor and pulse to combine. With the motor running, slowly pour in the oil through the feed tube until the mixture emulsifies. Add hot sauce, salt and pepper to taste.

For the scallops: Preheat the oven to 500 degrees F. Sprinkle the scallops with salt and pepper. Heat enough oil to cover the bottom of a large, heavy ovenproof skillet over high heat. When very hot, add the scallops and sear for about 45 seconds. Add butter to the skillet. Transfer the skillet to the oven and roast 1 minute.

To serve: Drizzle plates with some of the aioli and top with some of the grits and collards (you will have leftovers). Place scallops on plates seared-side up.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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