Led by Executive Chef Scott Hollingsworth, Dogwood celebrates the epicurean traditions of the South with a contemporary point of view, a commitment to local sourcing, and a passion for making things in-house. Hollingsworth’s scallop recipe embodies all of Dogwood’s core culinary beliefs, and guests can surely taste it.
Scallops Ingredients
3 per dry packed scallops
6 oz. Anson Mills farro piccolo
3 oz. country ham ( ¼ dice)
6 oz. fresh mustard greens
4 oz. chicken stock
1 tsp. shallots (minced)
1 tsp. garlic (minced)
4 oz. butter (unsalted)
2 oz. vegetable oil
METHOD:
In a sauté pan heat 1 oz. oil over medium heat until almost smoking. Carefully add scallops to the pan, flat side down. Let the scallops caramelize. Flip scallops and remove from heat. In a sauté pan heat 1 oz. oil over medium heat. Add country ham and cook until crisp. Add mustard greens and shallots and sauté for one minute. Add stock and garlic. Let reduce, add butter and stir.
Tomato Relish Ingredients
1 qt. green tomato (diced)
1 c. poblano pepper
1 c. yellow onion (1/4 dice)
½ c. roasted red pepper
1 ½ tbsp. yellow mustard seed
1 tbsp. celery seed
2 c. apple cider vinegar
1 ½ c. sugar
1 ¼ tbsp. kosher salt
METHOD:
Combine ingredients in a sauce pot and bring to a boil. Reduce heat and simmer for 45 minutes. Remove from heat.
Reduction
Combine 2 cups orange juice and 1 cup sorghum in a sauce pot. Bring to a boil. Reduce heat and simmer until a syrup consistency is reached. Remove from heat and cool completely. To serve, place scallops on a bed of farro mixture and top with tomato relish. Swirl reduction around edge of plate.
For a bit more info, visit dogwoodsoutherntable.com.
