LIVE: Grain elevator rescue underway in Marked Tree, AR

Seared scallops with spiced tomato relish

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MEMPHIS, Tenn. -- Ragan Denton joined us to make some tasty scallops.

Here us the recipe she used.

Seared Scallops with Spiced Tomato Relish

Ingredients

1 pound Scallops, cleaned
Kosher salt
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)

Directions:

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.

Ingredients

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

Directions

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

Follow

Get every new post delivered to your Inbox.

Join 16,470 other followers