Scallops with Country Ham and Red-eye Gravy

1. 1

   Heat a large skillet over medium-high heat.

2. 2

   Add the greens and cook until wilted.

3. 3

   Divide evenly among the ramekins.

4. 4

   Keep warm.

5. 5

   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.

6. 6

   Remove from the skillet and place on top of the greens.

7. 7

   Add the remaining tablespoon of oil to the same skillet.

8. 8

   When hot, quickly saute the ham.

9. 9

   Remove from the skillet and place on top of the scallops.

10. 10

    Pour the water into the skillet and bring to a boil.

11. 11

    Cook for about 1 minute, scraping up any browned bits, until the liquid is reduced by about half.

12. 12

    Pour the gravy over the ramekins.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.