1 pound mixed greens, like mustard, kale and spinach
8 ounces sea scallops
3 tablespoons olive oil
Four 4-ounce slices country ham (recommended: Smithfield) cut into 1/2-inch strips
1/2 cup water
Four 6- to 8-ounce ramekins
Heat a large skillet over medium-high heat. Add the greens and cook until wilted. Divide evenly among the ramekins. Keep warm.
In the same skillet, saute the scallops in 2 tablespoons of the oil over medium-high heat until brown, about 3 to 5 minutes on each side. Remove from the skillet and place on top of the greens. Add the remaining tablespoon of oil to the same skillet. When hot, quickly saute the ham. Remove from the skillet and place on top of the scallops. Pour the water into the skillet and bring to a boil. Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half. Pour the gravy over the ramekins. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gail Kyle, Jordan Hollow Farm Inn, Stanley, VA