Recipes from Our Volunteers

Roasted Diver Sea Scallops with Corn and Country Ham Vinaigrette

From Executive Chef Matt Hill, Charlie Palmer Steak, Washington, D.C.

Yield: 4 servings

Ingredients

  • 12 U10 diver sea scallops
  • 3 ears Silver Queen corn, cleaned off cob
  • 2 shallots, minced
  • 1/2 cup diced country ham
  • 1/2 cup diced tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon apple cider vinegar
  • 1/2 pound mixed greens
  • 1 Tablespoon sliced chives
  • Salt and black pepper to taste

Directions

  1. Start by seasoning scallops with salt and pepper, then begin searing the scallops in hot olive oil for about 2 minutes on each side until golden brown and firm. Set aside.
  2. Place olive oil and country ham in warm sauté pan to render.
  3. After about one minute add shallots and corn and cook till tender over medium heat., about two minutes.
  4. Add apple cider vinegar, the ¼ cup olive oil, tomatoes and chives. Season with salt and black pepper.
  5. Mold greens onto dinner plate and top with scallops.
  6. Spoon vinaigrette onto scallops and enjoy.

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