b'Sea Scallop Benedict with Country Ham Grits & Tabasco HollandaiseKEVIN RATHBUNMakes 6 servingsFOR THE COUNTRY HAM GRITS:1 tablespoon Pompeian Extra Light Tasting Olive Oil X cup country ham, cut into W-inch dice2 tablespoons shallots, minced1 cup stone-ground grits4 cups chicken stock1 teaspoon black pepperV cup heavy creamFOR THE HOLLANDAISE:4 large egg yolks1 tablespoon lemon juice10 dashes Tabasco Sauce1 cup warm clarified butter2 teaspoons saltFOR THE SCALLOPS:3 tablespoons Pompeian Extra Light Tasting Olive Oil18 U-10 dry pack sea scallops (U-10 is fewer than 10 to a pound.)1 tablespoon kosher salt2 teaspoons black pepperFOR THE GARNISH:W cup chives, mincedTO PREPARE THE COUNTRY HAM GRITS:In a preheated small, heavy-bottomed pot, add the oil, ham and shallots. Saut for 5 minutes until the ham is cooked through, then add the grits, stock and pepper. Simmer for 30 minutes. Add the cream and continue to cook for 10 minutes, stirring constantly. Reserve.TO PREPARE THE HOLLANDAISE:Bring water to a simmer in the lower portion of a small double boiler. Place the yolks, lemon juice and Tabasco Sauce in a stainless-steel bowl and place over the simmering water. Whiskingvigorously, start adding warm butter, a little at a time. If the mixture starts to thicken too much, add a little hot water to thin it. Continue to add butter until the mixture coats the back of a spoon. Season with salt, and reserve.166'