Southern Scallops & Garlic-Herb Butter

Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Quarter and deseed the lemon. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the chives.

In a large pot, combine the broth, 5 1/3 cups of water, and a big pinch of salt. Heat to boiling on high. Once boiling, stir in the polenta; reduce the heat to low. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the grits are thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Stir in the grated gouda, parmesan, and the juice of 2 lemon wedges until thoroughly combined and the cheese is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced shallot and tomatoes; season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until softened. Turn off the heat. Add the chopped peppers and stir to combine. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops; add the softened butter and the juice of the remaining lemon wedges (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the grits topped with the cooked vegetables and cooked scallops (including any sauce from the pan). Garnish with the sliced chives and crispy onions. Enjoy!