Thursday, December 5, 2013

Diver Scallops with Monte's Ham Original Glaze and a Special Holiday Offer to You.

As you know, I own a ham company that makes an all-natural ham that I am extremely proud of.  And along with the ham comes the glaze that I created years ago when I baked my first ham.  Monte’s Ham Original Glaze is a luscious mixture of real Dijon Mustard, Organic Brown Sugar and Seville Orange Marmalade along with a top-secret spice blend.  For all of those who, no matter what the reason, cannot, will not or do not eat Ham, I’d highly recommend the glaze. And if you stick with me, there’s a special offer at the end of this post that I hope will tempt you to try it.  The glaze is terrific on carrots, great on salmon or ribs and a must-have with my ham.  It also turned out to be a terrific pairing with some large Diver Scallops I saw in the market. And it took so little time to prepare, it qualifies as an ideal under 30 minute weeknight meal. 

         These scallops were huge—in fact 8 of them weighed in at just under a pound.  As you can see, I plated four a serving.  Next time, I think I would pull back and serve three a piece. That would be a perfectly adequate portion for this dish.  I’ve served spinach and scallops before so that was a logical thing to do here.  I also sautéed some Proscuitto ‘cubetti’, those ¼ inch squares that come in 4 oz. containers from Citterio.   This gave a salty bite and contrasted to the sweetness of both glaze and scallops.   Here’s the recipe and below it a special invitation to try Monte’s Ham Original Glaze:

Recipe for Divers Scallops with Monte’s Glaze:
Total Time: 20 minutes.  Serves 4.

12 Divers Scallops, a little over a lb., serving 3 large scallops to each diner.
4 ounces of Prosciutto “Cubetti” or a ¼ think slice of Prosciutto diced.
1 tbsp. Olive Oil
Salt and Freshly Ground Pepper
¼ cup minced onion
½ cup dry white wine like Sauvignon Blanc
3 tablespoons unsalted butter
3 tablespoons Monte’s Ham Original Glaze
1 lb. of baby spinach, sautéed.

In a large skillet, heat the olive oil and add the Prosciutto.
Cook over moderate heat until prosciutto is just cooked through,
about 3 minutes.  Using a slotted spoon, transfer prosciutto to a small plate. 

If there is less that 1 tbsp. of fat in the sautee pan, add another tbsp. of olive oil.
Season the scallops with salt and pepper.  Add them to the skillet and cook them over moderately high heat until they are browned, 3 minutes.  Turn the scallops and added the onion to the pan.  Cook over moderate heat until the scallops are just cooked through, 3 minutes longer.  Transfer the scallops to a plate.
Add the wine to the skillet and bring to a simmer over moderate heat, scraping the brown bits with a wooden spoon.  Add the butter and the Monte’s Ham Original Glaze to the pan, shaking until the sauce is thickened. 

5. Arrange a bed of spinach on each plate.  Sprinkle the prosciutto over the spinach and then arrange 3 scallops atop the spinach.  Spoon the Monte’s Ham Original Glaze sauce over each scallops, drizzling it over the spinach as well.  Serve at once.

Your invitation to try Monte’s Ham Original Glaze.
To thank you for your support and readership of Chewing the Fat,
We’d like to send you two jars of Monte’s Ham Original Glaze for the price of one.  We'll waive the handling charges  too!  All you need to do is to click on this link, enter your information and when prompted, enter the following code: CTFBOGO

Unfortunately, we cannot ship to our Canadian or Overseas readers

but you can of course, send Monte’s Ham anywhere in the mainland US. 

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