Seared Scallops

Presented by Chef Eric Litaker, Dogwood Southern Table and Bar


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)

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 Tomato Relish


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


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