Cracking Crusted Diver Scallops with Fried Corn & Tasso Ham

Cracking Crusted Diver Scallops with Fried Corn & Tasso Ham | 0 Comments
From Cracking Crusted Diver Scallops, Aired on Fri 6/24
Chef Jeff Henderson,
Instructions

Cracking Crusted Diver Scallops

WHAT YOU NEED

1  large bag pork skins, ground to dust

8 to 10 large diver scallops

1 tablespoon extra virgin olive oil

1 ½ tablespoons fresh ground black pepper

3 tablespoons unsalted butter

WHAT TO DO

1.   Place pork rinds in a food processer and grind until powder form, remove from processor.

2.   Spread ground pork powder on a baking sheet lined with parchment paper and dry overnight.

3.   Drizzle scallops with olive oil and season with black pepper. Take each scallop and press top and bottom into pork skins. Add butter to a large cast iron skillet on medium heat. Allow butter to brown, until you smell a nutty fragrant.

4.   Place scallops in the skillet and sear on both sides until crispy and tender about 2 to 3 minutes on both sides. Remove from skillet and place on a paper towel lined plate until ready to serve.

Fried Corn & Tasso Ham

WHAT YOU NEED

3 tablespoons unsalted butter

1 cup Tasso ham, diced

2 ears corn, husked and kernels removed

½ large onion, diced

½ cup green bell peppers, diced

1 tablespoon fresh garlic, minced

Creole season to taste

3 tablespoons kale, finely chopped

WHAT TO DO

1.    Heat butter in a large skillet over medium-high heat. Add ham, corn, onions, green peppers and garlic. Sauté until vegetables until fragrant and softened about 5 minutes.

2.    Season with salt and pepper to taste. Toss in kale and serve.

Ingredients
  • 1 large bag pork skins, ground to dust
  • 8 to 10 large diver scallops
  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoons fresh ground black pepper
  • 6 tablespoons unsalted butter
  • 1 cup Tasso ham, diced
  • 2 ears corn, husked and kernels removed
  • ½ large onion, diced
  • ½ cup green bell peppers, diced
  • 1 tablespoon fresh garlic, minced
  • Creole season to taste
  • 3 tablespoons kale, finely chopped

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