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Ritz Carlton Lodge Reynolds Plantation

8:31 AM, Apr 10, 2012   |    comments
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Luxury merges with quintessential Southern hospitality at this stunning 251-room resort overlooking a vast 19,000-acre lake. Nestled in the woods, the resort is surrounded by water on three sides, offering commanding lake views. Draped in beds of ivy and edged by towering pines, blooming crepe myrtles and colorful caladiums, the five-story main building fronts the glistening lake, while six separate lakeside cottages and a presidential house with four master suites overlooks the Oconee Golf Course. Lodge guests have full access to a complete gamut of activities and amenities, including a state-of-the-art spa, tennis, two swimming pools, two full-service marinas, hiking trails and 99 holes of championship-caliber golf designed by the greatest architects of the game.




Makes 8 Servings




1 tablespoon olive oil

Salt and pepper for seasoning

40 Sea Scallops (size U-10)

One bunch of baby arugula




Preheat a non-stick saute pan on high heat. Dry the scallops with a towel and season with salt and pepper on both sides. Put olive oil in pan and add scallops (cook in batches). Don't crowd them too close to each other. Sear until they reach a golden brown on both sides. Make sure that they are cooked through, and remove when they are just firm, but be careful not to overcook or they will be tough.


To Plate:


Place one ladle of grits (see recipe below) on each plate. Top grits with 5 scallops. Drizzle with about 2 tablespoons of the Orange Beurre Blanc (see recipe below). Garnish with fresh baby arugula.






Makes 8 Servings


4 ¼ cups chicken stock          

4 ¼ cups whole milk  

¼ pound butter                      

1 ¼ cups heavy cream

¾ pound Logan Turnpike Mill Grits

¼ pound cheddar cheese                   

¼ pound goat cheese 

1 cup roasted tomato

¼ teaspoon salt                      

¼ teaspoon pepper                 




In a large sauce pot, bring the stock, milk, butter and cream to a boil.

Reduce the heat down to a simmer and slowly whisk in the grits.

Continue to stir cooking the grits until tender, about 35 to 40 minutes.

When tender fold in the cheese, roasted tomato and season with salt and pepper.




Makes 8 Servings




1 orange

2 tablespoons shallot, chopped                                  

6 black peppercorns               

8 ounces white wine

2 ounces orange juice

3 ounces white wine vinegar

8 ounces heavy cream

1-½ pounds butter

Pinch salt

Pinch pepper




Remove the peel and rind of the orange. Cut into 4 pieces.

In a bowl, combine the orange, shallot, peppercorns, white wine, orange juice and white wine vinegar and orange juice.

Place in a medium pot and simmer until reduced down by around 80%.

Add the cream to the orange base and bring to a simmer.

Carefully add the hot base into a blender and start to blend.

Dice the butter into cubes and add while the blender is running, adding about a fourth of the cubes at a time.  Blend until smooth.  It is very important that the orange base is hot when it goes in the blender or the butter will not melt properly.

Pass the sauce through a strainer.  Adjust the consistency with a little more orange juice if necessary.  Season with salt and pepper.


Recipe by Chef Yann Chupin, Executive Chef, The Ritz-Carlton Lodge, Reynolds Plantation


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