Farm Fresh Recipe
In the 10 years since they opened
Equinox, Chef Todd Gray and his wife Ellen Kassoff Gray have risen to the top
of Washington DC’s vibrant culinary scene. Despite the
demands of running a successful restaurant, the Grays make time to spread the
word and promote the benefits and fundamentals of seasonality, sustainability
and healthy eating. Recently they started working with DC’s Murch Elementary School
where they teach students where food comes from, how to cultivate their own
crops, and most significantly how to cook and enjoy what they grow. They also
opened and manage a community farmers market in the heart of the city.
Mascapone Grits with Seared Jumbo Scallops and Black Truffle Sauce
Serves 6
Ingredients
For the Grits:
2 cups Vegetable Stock (reserve 1 additional cup)
4 cups Milk (reserve 1 additional cup)
1 Bay Leaf
1 pint Heavy Cream
1 cup Grits, course ground
½ stick Butter
4 Tbs Mascarpone
tt Salt & Pepper
For the Sauce:
1 c Madeira Wine
1 c Port wine
3 ea Shallots, sliced
1 c Veal Glaze
1 ea Black Truffle, minced
tt Salt & Pepper
For the Scallops:
6 Jumbo Diver Scallops
2 Tbs Grapeseed Oil or Clarified Butter
tt Salt & Pepper
Method:
For the Grits: In a
medium sized pot, bring vegetable stock, milk, bay leaf and heavy cream to a
boil. Stir in grits. Simmer, stirring regularly (off direct heat)
for approximately 1 ½ to 2 hours. Add reserved
vegetable stock and milk as needed. When
grits are tender, stir in butter and mascarpone to finish. Season with salt & pepper.
For the Sauce: In a
small sauce pot, combine Madeira, port and
shallots and reduce to one-third of original volume. Add glaze and simmer 5 minutes. Strain and place into a clean sauce pot; add
truffles and cook 5 minutes. Season and
keep sauce warm.
For the Scallops: In a large sauté pan, heat grapeseed oil
to medium high. Season scallops and sear
until golden brown and cooked to medium temperature, approx 4 minutes per
side. Remove and keep warm.
To Assemble: Heat six
large bowls, spoon grits into the center and top grits with seared
scallop. Drizzle truffle sauce around
and serve immediately.
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When American Farmland Trust started 30 years ago, most
communities were just waking up to the dangers of farmland loss, and few had
taken action. Now, farmland protection is a national movement. Public and
private efforts to preserve farm and ranch land are underway from coast to
coast – and have protected over three million acres. 
