Sancerre-Poached Scallops with Soft Grits
INGREDIENTS
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INGREDIENTS
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1 quart chicken stock or low-sodium broth
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1 cup quick-cooking grits
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1/4 cup finely grated Parmigiano-Reggiano
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6 tablespoons unsalted butter
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Kosher salt
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Pepper
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1 shallot, sliced
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2 garlic cloves, crushed
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2 cups Sancerre
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12 jumbo sea scallops
(1 1/2 pounds)
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1/2 cup hazelnuts—toasted, skinned and chopped
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Snipped chives, for garnish
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