Chef JJ Teaches Us How to Make Scallops and Mushrooms With Grilled Baby Zucchini Over Coconut Milk Grits and Pan Roasted Petite Filet With Truffled Potatoes

In case you missed “JUST EATS WITH CHEF JJ” latest episode with fashion entrepreneur Nichole Lyonel and author/motivational speaker Arian Simone, we have the savory recipe for Scallops and Mushrooms with Grilled Baby Zucchini over Coconut Milk Grits and Pan Roasted Petite Filet with Truffled Potatoes below!

Seared Scallops Mushrooms: Recipe Courtesy of Chef JJ Johnson

Yield: 4 servings / Total Time: 20 to 25 minutes

• Ingredients:
• Seared Scallops
• 1-pound sea scallops
• Salt (to taste)
• Grapeseed oil

Method:

1. In a large sauté pan or cast-iron pan, heat the grapeseed oil over high heat.
2. Season the scallops with salt and pepper and sear.
3. Sear the scallops until the tops are golden brown about 2-3 minutes. Flip over and sear
   the bottom for about 1 to 2 minutes. Do not overcook, the scallops should be cooked to
   medium rare.

JJ’s Tip: The best way to cook scallops are to medium rare.

Seared Mushrooms: Recipe Courtesy of Chef JJ Johnson

Yield: 4 servings/Total Time: 20 to 25 minutes

Ingredients:

• Seared Mushrooms
• 3 medium clusters of oyster mushrooms
• Salt (to taste)
• Pepper (to taste)
• Grapeseed oil

Method:

1. In a large saute pan or cast iron, heat the grapeseed oil over high heat.
2. In a medium bowl, season the oyster mushrooms with salt, pepper, and a generous
   amount of oil because the mushrooms will absorb the oil.
3. Sear the mushrooms in the pan and rotate as they cook to brown on all sides.
4. Remove from the pan and serve.

Grilled Baby Zucchini: Recipe courtesy of Chef JJ Johnson

Yield: 4 to 6 servings/Total Time: 10 minutes

Ingredients:

• 10 baby zucchini, cut in half lengthwise
• Salt (to taste)
• Pepper (to taste)
• Grapeseed oil

Method:

1. Heat a grill over high heat.
2. In a large bowl, season the zucchini with salt and pepper and drizzle with oil.
3. Grill the zucchini until the grill marks are golden brown and the zucchini is tender
   approximately 4 to 6 minutes.

Coconut Milk Grits: Recipe courtesy of Chef JJ Johnson

Yield: 4 servings/ Total Time: 30 to 35 minutes

Ingredients:

• 4 cups coconut milk
• 1 cup grits
• 4 heads garlic
• 1 bunch thyme
• 1 sprig rosemary
• Salt (to taste)
• Pepper (to taste)
• Grapeseed oil

Method:

1. In a medium sauce pan steep the garlic, thyme, and rosemary in the coconut milk over
   medium low heat for about 10 minutes. Then turn up the heat and bring the mixture to a
   simmer.
2. Add in the grits and whisk every few minutes to avoid lumping.
3. The grits should cook for about 30 minutes until the liquid has been absorbed. Then
   serve.

Seared Petite Filets: Recipe courtesy of Chef JJ Johnson

Yield: 4 servings/Total Time: 20 minutes

Ingredients:

• 4- 6-ounce pieces filet
• Salt (to taste)
• Pepper (to taste)
• Grapeseed oil
• 2 cloves Garlic
• 5 sprigs Thyme
• 4 tablespoons butter

Method:

1. Turn on a cast iron pan on to high heat and add oil. Season the filets with salt and pepper,
   and once the oil is smoking start to sear. Sear the steaks for 3 to 4 minutes per side.
2. Once the steaks are seared on each side add in the thyme, garlic, and butter. Allow the
   butter to foam and begin to baste the steaks to finish cooking.
3. Remove the steaks from the pan and rest for about 5 minutes before serving.

JJ’s Tip: Baste with butter, herbs, and garlic to enhance the flavor of the steak.

Truffle Potatoes: Recipe courtesy of Chef JJ Johnson

Yield: 4-6 servings/Total Time: 25 minutes

Ingredients:

• 2 pounds marble potatoes
• 6 tablespoons butter
• 2 garlic cloves
• 5 sprigs thyme
• ¼ cup parsley, rough chopped
• 1 black truffle

Method:

1. In a medium sauce pot, bring a medium pot of salted water to a boil. Boil the potatoes for
   about 15 to 20 minutes. Cook three quarters of the way and drain.
2. In a large Dutch oven medium high heat, add the butter to the pan. Cook the butter until
   browned and golden, do not burn.
3. Add the potatoes into the pan, season with salt, and sprinkle with parsley. Cook the
   potatoes for 2-3 minutes on each side until slightly golden.
4. Remove the potatoes and place on a platter. Shave the black truffle over the potatoes and
   serve

Press play below for a clip from the episode.

Download all of the delicious recipes HERE!