In the Kitchen: Scallops, Cheddar Grits, and Succotash Basil Chimichurri


Go Providence has brought us Chef James English from KG Kitchen Bar. Chef James shares his recipe for Scallops, Cheddar Grits, and Succotash Basil Chimichurri.Ingredients: 

  • Scallops
  • 12-15 scallops
  • 1 tbsp salt
  • 1 tsp pepper
  • 4 tbsp canola oil
  • 2 tbsp butter, cold, cubed
  • Cheddar Grits
  • 1 Cup Whole Stone Ground Grits
  • 2 cups Milk
  • 2 cups chicken stock
  • 4 ounces sharp cheddar cheese grated
  • 4 tbsp butter cold cut into cubes
  • 2 tsp salt
  • 1 tsp pepper


  1. Put a large pan over high heat and add oil
  2. While the pan is getting hot, pat the scallops dry with a kitchen towel
  3. Season the scallops with salt and pepper
  4. When a little bit of white smoke is coming off the saute pan it is ready
  5. Carefully place scallops in the pan using tongs turn down heat to medium high
  6. Flip the scallops over and add butter
  7. As the butter melts use a spoon to to baste the scallops in the melted butter cook for an additional 2 min

Cheddar Grits

  1. In a heavy bottomed pot combine the milk, chicken stock salt and pepper to a boil
  2. When boiling gradually add in grits a little at a time while stirring with a whisk. once all grits are added reduce heat and simmer
  3. Turn off heat, add grated cheddar and butter whisk until the cheese and butter are completely melted and incorporated
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