Make sure you drain and pat dry your scallops before cooking. Not drying the scallops will prevent them from getting a nice sear.
- Heat oil in pan until oil is reaching smoke point and add dry scallops to the pan. Turn heat to medium low and allow scallops to brown for 2-3 mins. Add 2 tbsp. butter to pan. When butter is completely melted, use a spoon to baste the scallops with the butter and oil mixture. When scallops show browning on edges, flip over scallops and continue to butter baste them. After 2 minutes, pull scallops from pan and allow excess butter to drain.
- Take 3 green onions, trim down 2/3 of the way and use only remaining bottom 1/3. Cut the green onions in half. Toss with oil, salt and pepper and grill until charred.
- Take 1 slice of prosciutto and deep fry at 350 degrees until crispy. Drain on paper towel and reserve.
- Place three 2-oz. scoops of heated cheddar grits on a rectangular plate. Stack 2 pieces of green onion on each polenta. Add 1 scallop onto each stack. Crumble and sprinkle crispy prosciutto. Swirl Sticky Asian BBQ sauce onto plate and scallops.
Ingredient availability varies by location*