Skip the shrimp 'n' grits. Instead, opt for scallops: The fat bivalves are perfectly seared, still creamy in the center, and perched atop a mound of what can be described only as rice and beans in the style of moros. In the South, they call it Hoppin' John. It starts with ham stock thickened with a purée of red peas. Carolina Gold rice, an Anson Mills staple treasured by chefs across the South, is parboiled and then tossed with whole beans and allowed to simmer until tender. The scallops are rested atop an aromatic concoction that's finished with a sauce of Tabasco, white wine vinegar, leeks, garlic, and shallots. The vinegar foils the scallops' richness. The spice tempers the slightly sweet Hoppin' John, and the French-style aromatics lift it all far beyond your home kitchen.