Toque it Up Recipe-Seared Scallops

September 8, 2015

Seared Scallops with Anson Mills farro, NC country ham, mustard greens, green tomato relish & citrus-sorghum reduction


  • 3 each dry packed scallops
  • 6 oz. Anson Mills farro piccolo
  • 3 oz. country ham ( ¼” dice)
  • 6 oz. fresh mustard greens
  • 4 oz. chicken stock
  • 1 tsp. shallots (minced)
  • 1 tsp. garlic (minced)
  • 4 oz. butter (unsalted)
  • 2 oz. vegetable oil
  • 2 tbsp. green tomato relish (recipe follows)
  • 2 oz. citrus-sorghum reduction (recipe follows)
  • Green Relish Ingredients
  • 1 qt. green tomato (diced)
  • 1 cp. poblano pepper (1/4” dice)
  • 1cp. yellow onion (1/4” dice)
  • ½ cp. roasted red pepper
  • 1 ½ tbsp. yellow mustard seed
  • 1 tbsp. celery seed
  • 2 cp. apple cider vinegar
  • 1 ½ cp. sugar
  • 1 ¼ tbsp. kosher salt


For scallops:

In a sauté pan heat 1 oz. oil over medium heat until almost smoking, carefully add scallops to the pan, flat side down. Let the scallops caramelize without moving them. (about 3 minutes) Flip scallops and remove from heat. Rest scallops in the pan.

For farro, country ham & mustard greens:

In a sauté pan heat 1 oz. oil over medium heat. When the oil begins to shimmer add country ham. Cook country ham until crisp, stirring often. Add mustard greens and shallots. Sauté 1 minute. Add stock and garlic. Let stock reduce and add 2 oz. butter. Stir to combine.

Green Relish Instructions


Gather all ingredients. Combine all ingredients in a large sauce pot and bring to a boil. Reduce heat and simmer 45 minutes. Remove from heat and cool completely.

Citrus-Sorghum Reduction

Combine 2 cups orange juice and 1 cup sorghum in a small sauce pot. Bring mixture to a boil. Reduce heat and simmer until a syrup consistency is reached. Remove from heat and cool completely.

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Dogwood Southern Table & Bar

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