Ingredients

• 1 onion
• finely chopped
• 1 tbsp olive oil
• 50g/1¾oz unsalted butter
• 2 garlic cloves
• finely chopped
• 2 tsp turmeric powder
• 600ml/20fl oz vegetable stock
• 200g/7oz grits
• 200ml/7fl oz double cream
• salt
• 4 tbsp olive oil
• 2 raw prawns
• shells on
• 100g/3½oz butter
• 1 lemon
• juice only
• 2 leaves of Chinese cabbage cut into medium size squares
• 4 scallops
• hand-dived
• 100g/3½oz hominy
• from a can
• drained
• 4 small pieces of cooked crispy pork jowl or streaky bacon
• 2 breakfast radish
• sliced thinly lengthwise and kept in ice cold water
• white pepper
• fresh or dried oregano
• borage flowers and forage herbs

Directions

• For the grits
• fry the onion in the oil over a low-medium heat until softened but not browned. Add the butter and garlic and fry for 2-3 minutes. Add the turmeric and fry for 1 minute. Add the stock and grits and simmer
• stirring continuously
• for 30-40 minutes.
• When the grits are almost cooked
• bring the cream and a pinch of salt to the boil in a heavy-based saucepan. Pour on to the cooked grits
• stir well
• then remove from heat. Cover and leave to rest.
• For the scallops
• heat a little oil in a saucepan over a high heat. Cook the prawns for 2 minutes
• then turn over
• add a little butter and a squeeze of lemon juice and cook for 1-2 minutes more. Peel off the shells.
• Toast the Chinese cabbage on a very hot
• dry grill or frying pan until the edges are charred and leaf slightly wilted.
• Remove the scallops from their shells and discard the roes. Season with salt and white pepper.
• Heat a little oil in a pan over a high heat. Fry the scallops for 2-3 minutes. Turn them over
• add a knob of butter and a squeeze of lemon juice to the pan
• then cook for 2 minutes more.
• To serve
• spread the cooked grits on two plates. Scatter over the hominy
• cooked scallops
• prawns
• charred cabbage
• crispy pork jowl and radishes. Garnish with the herbs and flowers.