Slice Tomatoes in half Medium dice yellow onion Mince Garlic pat scallops dry

bring two cups of water to a boil. stir in dry grits and stir until smooth. cook for 5 minutes. add ¼ tsp salt add ½ oz butter place lid on top of grits and reserve off of heat. Preheat oven to 400

Add ½ oz room temperature butter and 1 clove of chopped garlic to a small bowl

Mix well in bowl

split french roll into two sides

spread butter mixture onto each side of bread

Bake on prepared cooking sheet for 10 minutes or until golden brown

Pre heat medium pan with 1 tsp olive oil until shimmering hot. Sear scallops for 2-3 minutes per side When done transfer to a plate and reserve In same hot pan add garlic, onion and tomato. Cook until translucent Add mirepoix base and ½ cup of water and ¼ tsp salt Add 1 butter and chilly flake to finish

Divide grits into two bowls equally Spoon cioppino over grits Divide scallops evenly Finish with crispy garlic