b'TO PREPARE THE SCALLOPS:Add the oil to a hot saut pan. Season the scallops on both sides, then sear them on both sides until golden brown, approximately 2 minutes per side.TO SERVE:For plating, place 2 tablespoons of hot grits in the center of the plate. Surround the grits with 3 scallops, and drizzle with hollandaise. Garnish with chives, and enjoy.CHEF STELLINOS SUGGESTED WINE PAIRING:Bodega Septima Chardonnay167'