- 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
- 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.