Recipe Box: Seared jumbo scallop

PORTSMOUTH, Va. - FOX43 News at 7 is trying to help you answer the question, "What's for dinner?"

In today's Recipe Box we have ways to make magic with the fruits and vegetables growing in your garden. Pair them with some fresh seafood and you have a dish that would be perfect for entertaining.

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The chefs are preparing a special meal of three courses for either $20 or $30.

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Seared jumbo scallop on fried green tomato with balsamic sorghum syrup:

Ingredient List:

Jump Sea Scallop

Pepper

Sea Salt

Cornmeal

Olive Oil

Canola Oil

Green Tomatoes

Vine Ripe Tomatoes

Cherry Tomatoes

Balsamic Vinegar

Sorghum Syrup

Coho Salmon

Heavy Cream

Late Summer Corn

Basil

Butter

Fennel

Shallots

Red Onion

Capers

White Vinegar

Oregano

Prepare:

Season sea scallop with sea salt and a touch of pepper.

Rub a little olive oil on it and sear in a hot pan, medium high heat, about 1 min. per side.

In another pan, get hot and add canola oil.

When hot add tomatoes that have been seasoned and placed in a pan of 1 part cornmeal and 1 part flour. Fry on each side till the tomato curls a touch, about 1 to 1 ½ minutes per side, and get them slightly browned.

Remove to a paper towel to remove some of the oil.

To make balsamic syrup, take 2 cups balsamic vinegar and reduce in a thick pot till very little liquid is left, let it cool and stir it often so the bottom mixes with the rest of liquid, then add a couple of tablespoons of sorghum syrup and stir to pull together. Bring to a boil for about a couple of minutes and cut off again, stir and set aside to cool to room temperature

To plate, place a tomato, the scallop and top it with another tomato, drizzle some syrup around the plate and eat it up

Sauté wild caught coho salmon on a cool tomato salad with a jumbo shrimp late summer corn sauce

Take a portion of salmon about 4 to 6 oz., dredge in a seasoned flour and sauté in 1/8 inch of canola oil at medium high heat for about 2 minutes per side if you like medium rare.

In another pan reduce 40% heavy cream with 2 oz. late summer corn, some basil and a touch of butter and sea salt, one twist of the pepper mill and reduce the cream till nice and thick. When cream is almost reduced, lower heat and get to just thick, remove from heat.

While cream is reducing and fish is sautéeing make the salad. Take one vine ripe tomato and slice into eighths, use 6 sun golds or other cherry tomato and finish with 1 green tomato sliced into sixteenths or as thin as you can, mix in ½ head of thin sliced fennel, shallots and red onion. Add 1 tablespoon of capers and a tablespoon of white vinegar and 2 tablespoons of olive oil, mix all together, add oregano and basil with sea salt and ground pepper to taste.

To plate, put salad on bottom, place fish with skin side up and top with the shrimp sauce.