Scallops, griddle cakes and onion confit perfect blend

In Southern states, sesame seeds sometimes still are called by their West African name, benne. Chef John Maxwell’s benne crusted scallops over potato and sausage griddlecakes show a strong and tasty Southern influence. The accompanying onion confit adds color and flavor.

Look for “u-10” scallops, which take 10 or fewer to make a pound.

Red Onion Confit

1 pound julienned red onion

¼ cup honey

¼ cup red wine vinegar

¼ cup dry red wine

salt and pepper to taste

Combine all ingredients except salt and pepper. Cook over low heat until the mixture has the consistency of marmalade, about 30 minutes. Add salt and pepper according to your taste.

Potato and Sausage Griddlecakes

½ pound Russet potatoes

½ pound cooked mashed potatoes

salt and pepper

½ pound all-purpose flour

1 pound ground sausage

1 cup milk

1 egg

Grate raw potatoes, and mix with cooked mashed potatoes. Add salt, pepper and flour to mixture. Beat egg and add to potatoes with just enough milk to form a batter that will drop from a spoon.

Cook and crumble the sausage, drain it, then fold it into the potato mixture.

Drop by tablespoons onto a hot griddle or frying pan. Cook over moderate heat for 3 to 4 minutes on each side.

Benne-Crusted Scallops

16 large Atlantic scallops

1 cup sesame seeds

¼ cup canola oil

salt and pepper

Season scallops with salt and pepper. Place sesame seeds on a plate. Pat down top and bottom of each scallop in seeds.

To a sauté pan over medium-high heat, add oil. When oil is hot, add scallops, placing them seed-crusted side down. Sear for about 1 minute or until seeds brown. Turn and sear on other seed-crusted side for one more minute.

Top each potato cake with a scallop, and spoon onion confit over the top.

Chef John Maxwell appears each month on Down Home Virginia, Virginia Farm Bureau’s monthly television program, courtesy of Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. He’s also director of the Food Service Management Program at the Culinary Institute of Virginia in Norfolk.

To find the station nearest you that airs Down Home Virginia, or to view the show online, visit VaFarmBureau.org.