For the Grits: Heat and soak the grits. Place 4 cups stock, 1-½ cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese. Cut the butter into 8 pieces and grate the Parmesan cheese until you have ½ cup.

Uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes. The grits are ready when most of the stock is absorbed, and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves. Stir in the butter, cheese, and ½ cup heavy cream just before serving.

For the Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes. Gently turn the scallops and add the butter and garlic to the pan. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more. Add the white wine, cook another 10 seconds.

Serve over stone-ground corn grits, garnish with fresh chives. If desired, use handheld smoker to smoke the scallops under a cloche and leave top on until service.