Grilled Sea Scallops and Mushroom Salad with Green Tomato Cakes

Grilled Sea Scallops and Mushroom Salad with Green Tomato Cakes

Posted: Updated:

Chef Clayton Sherrod's Grilled Sea Scallops and Mushroom Salad with Green Tomato Cakes

Grilled Sea Scallops & Mushroom Salad

12 Scallops

1 tablespoon olive oil

1 tablespoon butter

1/3 cup diced onions

1 cup button mushrooms

2 strips crisp bacon, diced

1 teaspoon minced garlic

Assorted stems fresh herbs (thyme, oregano, parsley)

¼ cup white wine

4 slices lemon

¼ cup chicken broth

Salt & pepper to taste

Heat olive oil and butter together in skillet. Add scallops, brown on both sides, remove, set aside. Add onions, mushrooms, bacon, garlic, and fresh herbs to skillet. Cook for 5 minutes. Add white wine and reduce. Add lemons and chicken broth. Continue cooking. Return scallops to skillet. Remove herb stems. Salt & pepper to taste.

Green Tomato Cakes

½ cup diced green tomatoes

¼ cup diced onions

1 tablespoon olive oil

¼ cup panko bread crumbs

1 teaspoon flour

1 egg, lightly beaten

2 ounces buttermilk

Salt & pepper to taste

3 extra tablespoons olive oil for cooking cakes

In a medium hot skillet, sauté onions in olive oil. Then add green tomatoes. Allow to cool. Add remaining ingredients. Refrigerate until ready to cook. Heat three tablespoons olive oil. Make tomato mixture into small cakes. Cook on both sides until golden brown.

Powered by WorldNow