Low Country Shrimp And Scallops (From Radius 10)

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1 quart cream

1/2 pound butter

4 1/4 ounces quick grits

1 cube chicken bouillon

(or 1 tablespoon non-MSG chicken base)

5 tablespoons butter

2 tablespoons shallots, minced

1 teaspoon garlic, minced

1 cup corn, cooked and removed from the cob

2 cup wild mushrooms, chanterelle preferred

1/2 cup white wine

4 ounces Glace de Poulet (available at gourmet grocery stores and amazon.com)

2 lemons, juiced

1/2 pint cherry tomatoes, halved

Salt and pepper to taste

12 leaves fresh basil, chopped

1/4 teaspoon fresh thyme, chopped

1 bunch scallions, sliced

1 bunch asparagus, cut into 1-in pieces

18 shrimp (size 16-20, meaning there are 16-20 shrimp per pound)

18 scallops (size 10-20, e.g. 10-20 scallops per pound. Maine diver scallops and bay scallops are preferable)

4 tablespoons vegetable oil

Salt and pepper to season

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