Pan seared sea scallops, red eye gravy, pimento cheese and country ham grits, pecan bacon jam An Aubrey’s Paper Mill Restaurant Recipe September 1, 2016


4 sea scallops(not frozen or packed in water),side muscle removed,pat dry with towel, size u-10
4 TBSP olive oil
dash of kosher salt and black pepper
country ham and red eye gravy
1/4 olive oil /canola blend
1 pound thin slices of country ham,
2 cups of black coffee
2 TBSP light brown sugar
Pimento cheese and country ham grits
6 cups water
1 2/3 cups stone ground grits
1/2 cup heavy cream
1 TBSP butter
8 white cheddar cheese,shredded
1 cup diced pimentos
½ cup cooked and diced country ham
½ TBSP kosher salt
dash white pepper
Pecan bacon jam
1#smoked pecan bacon,cut into lardons
1 medium yelllow onion diced
4 cloves of garlic,minced
1/4 cup brown sugar
1/2 cup extra coffee
1/4 cup maple syrup
2 TBSP apple cider vinegar
2 TBSP balsamic vinegar
1/2 tsp allspice


In a heavy bottom pan ,turn heat onto medium high.when the pan is hot add your oil.season scallops and place in hot oil,sear the scallops until they start caramalize on one side(app.1 .5 min.).then turn scallops over (do not force them to turn over. when done they will release easily from pan) and sear the scallops on the other side.turn heat to medium low.scallops will take app.1.5 more minutes to finish.scallops should have a golden crust on each side while still being translucent in the middle.
Country ham and red eye gravy
Heat the oil in a large saute the ham slices in the pan a couple of pieces at a time,do not overcrowd.allow the ham to caramalize slightly on one side and then flip them over and caramalize on the other side.continue until all the ham is cooked. Reserve country ham for pimento cheese grits. Do not burn the drippings that collect on the bottom of the pan.drain off excess oil and pour in the coffee a little at a time to deglaze the pan.when all of the coffee is added , add the brown sugar over low heat and reduce by half to thicken.
Pimento cheese and country ham grits
Pecan bacon jam
cut bacon into lardons and cook over medium high heat ,stirring often until crisp.dice the onion and mince the garlic cloves .drain all but 2 TBSP of bacon fat and add the onions and garlic to the bacon. Lower the heat and simmer for about 10 min.until onion starts to brown. Add the remaining ingredients .reduce to a simmer and cover for a half an hour. stir occasionally and add a little water if it gets too dehydrated. When the bacon becomes very tender remove sauce from heat .transfer to a food processor and pulse until smooth.