Best 7 Scallops With Country Ham And Red Eye Gravy Recipes

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Scallops With Country Ham and Red-Eye Gravy: A Southern Delight

Indulge in the exquisite flavors of the American South with this delectable dish that combines sea and land in perfect harmony. Tender and succulent scallops are seared to perfection, gracing them with a golden-brown crust that contrasts beautifully with their soft, juicy interiors. Country ham, known for its distinct smoky and salty flavor, adds a layer of richness and depth to the dish. The crowning jewel is the red-eye gravy, a Southern specialty made from pan drippings, coffee, and a hint of sweetness. Its rich, flavorful jus elevates the scallops and ham to new heights, creating a symphony of flavors that will tantalize your taste buds. This recipe also includes variations for those who prefer a vegetarian or gluten-free version, ensuring that everyone can savor this Southern classic.

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY HAM WITH REDEYE GRAVY



Country Ham with Redeye Gravy image

Provided by Rhoda Boone

Categories     Coffee     Kid-Friendly     Quick & Easy     Ham     Small Plates

Yield Serves 2

Number Of Ingredients 5

6 ounces country ham, sliced 1/4-inch thick
1 tablespoon unsalted butter, plus more for ham if necessary
1/2 cup strong black coffee
1/2 cup low-sodium chicken broth or water
1/2 teaspoon sugar

Steps:

  • Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2-3 minutes per side. Transfer ham to a platter.
  • Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

COUNTRY HAM AND REDEYE GRAVY



Country Ham and Redeye Gravy image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 2

2 1/4 inch thick slices cured country ham
1/2 cup brewed coffee

Steps:

  • Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
  • Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
  • the bottom of the skillet with a wooden spoon.
  • Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

HAM WITH RED EYE GRAVY



Ham with Red Eye Gravy image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 4

6 1/2-inch thick slices hickory-smoked country ham
2 tablespoons vegetable oil
2/3 cup coffee, or beef broth or water
1 tablespoon BBQ sauce (optional)

Steps:

  • In a skillet set over medium heat, heat the oil until hot, add the ham and cook for 2 to 3 minutes on each side, or until golden. Transfer to a platter to keep warm.
  • Pour off fat from skillet, add coffee and BBQ sauce. Deglaze the pan, scraping up brown bits clinging to the pan. Pour over ham. Serve with buttermilk biscuits on the side.

GRITS, COUNTRY HAM AND RED-EYE GRAVY



Grits, Country Ham and Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives

Steps:

  • For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
  • For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
  • For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
  • To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

RED EYE GRAVY



Red Eye Gravy image

This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 1/4 cup

Number Of Ingredients 2

1 slice country ham (about 1 pound)
1/2 cup brewed coffee

Steps:

  • In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GEORGIA COUNTRY HAM AND REDEYE GRAVY



Georgia Country Ham and Redeye Gravy image

As a child, I remember my grandparents having a smokehouse. In the dead of winter, when it was well below freezing, a hog would be slaughtered and no part of it wasted. The fresh hams were then covered in a dry salt mixture, wrapped, and hung up for several months to cure. To cook, they were sliced and pan fried, sometimes with a tiny bit of lard, in a hot, black iron skillet. Hot, usually breakfast, coffee was poured into the skillet to deglaze it, making red eye gravy. Redeye Gravy gets its name from the appearance of the gravy after the coffee sinks to the bottom. Serve over biscuits or grits.

Provided by Skunkee

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 16m

Yield 1

Number Of Ingredients 3

2 tablespoons butter
1 slice salt-cured ham
¼ cup strong black coffee

Steps:

  • Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.

Nutrition Facts : Calories 238.4 calories, Cholesterol 73.7 mg, Fat 24.2 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 520.1 mg

HAM WITH RED EYE GRAVY



Ham with Red Eye Gravy image

The way the bitter coffee marries with the sweet, smoky fat is far from unpleasant, and infinitely better than simply pouring the pan drippings over your food.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
½ cup chopped fatty ham scraps
4 (1/4 inch thick) slices ham
salt and freshly ground black pepper to taste
⅛ teaspoon cayenne pepper, or to taste
1 teaspoon all-purpose flour
⅔ cup brewed coffee

Steps:

  • Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.
  • Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.
  • Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.

Nutrition Facts : Calories 214 calories, Carbohydrate 0.6 g, Cholesterol 41.2 mg, Fat 17.1 g, Protein 13.7 g, SaturatedFat 5.4 g, Sodium 984 mg

Tips:

  • Choose high-quality ingredients. Fresh, plump scallops, flavorful country ham, and a rich red wine are essential for this dish.
  • Sear the scallops properly. Sear the scallops in a hot skillet until they are golden brown and caramelized on the outside, but still slightly translucent in the center.
  • Use a good red wine. The red wine used in the red eye gravy should be a full-bodied wine with a lot of flavor. A dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
  • Don't overcook the scallops. Scallops are a delicate seafood, so it is important to cook them quickly over high heat. Overcooking will make them tough and rubbery.
  • Serve the scallops immediately. Scallops are best enjoyed immediately after they are cooked. Serve them with the red eye gravy and your favorite sides.

Conclusion:

Scallops with country ham and red eye gravy is a classic Southern dish that is sure to impress your guests. The scallops are seared until golden brown and caramelized, then served with a rich and flavorful red eye gravy. This dish is perfect for a special occasion or a weeknight meal.

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