MEMPHIS, Tenn. — Ragan Denton joined us to make some tasty scallops.
Here us the recipe she used.
Seared Scallops with Spiced Tomato Relish
1 pound Scallops, cleaned
Fresh cracked pepper
1 tbsp Clarified butter
As needed Extra-virgin olive oil
½ cup Spiced Tomato Jam (recipe listed below, should make ahead of time)
Cook Scallops: Season scallops with kosher salt and cracked black pepper. Heat butter in a non-stick skillet. Season scallops with salt and pepper and sear until exterior is browned, about 1 to 1 ½ minutes per side. Plate the scallops and drizzle the Tomato relish of the scallops.
1- 28 oz can of crushed tomatoes
1-1/2 tsp Lime zest grated
½ tsp Ground allspice
1/2 tsp Ground chipotle
½ tsp Fresh basil, chiffonade
½ tsp Ground cinnamon
1/2 tsp Ground cloves
1/8 tsp Madagascar vanilla
2 oz Powdered pectin (add more if needed)
2 cups Granulated sugar
1 cup Brown sugar
¼ cup Fresh lime juice
In a saucepan, combine the tomatoes, lime zest, all spice, chipotle, basil, cinnamon, cloves, vanilla and lime juice. Add the powdered pectin and bring to a boil over high heat, stirring constantly. All at once, stir in sugar. While stirring, bring to a full rolling boil. Continue to boil hard for 1 minute. Remove from heat. Pour hot relish immediately into a shallow pan. Allow to cool completely and refrigerate before using. Relish can be refrigerated for a month.
Suggestions: Pair with a Strawberry Pecan Salad