Have you seen sorghum berries or sorghum syrup mentioned on restaurant menus lately? Wondering what exactly it is? Well here is a primer on that-which-is sorghum. An ancient grain whose tall grassy-like stalks produce not only berry-like grains which can be cooked or even milled to a gluten-free, high fiber flour, but whose end product, sweet sorghum syrup, is making a resurgence in the culinary world. The sweet syrup, which is similar to molasses or can syrup, is wonderful simply drizzled on pancakes or a buttery biscuit, but also as a glaze on roasted vegetables, meats and even seafood. Try it in place of your maple syrup in lightly sweetened vinaigrettes, or even in baking in place of molasses or honey.
For this simple recipe I seared jumbo sea scallops until browned, seasoned them with a touch of salt and pepper, and then brushed a touch of sweet sorghum syrup right on top of each scallop. Served on a bed of your favorite roasted vegetables or cooked grain pilaf, this simple idea is merely a starting point with my brand new bottle of North Georgia-grown sorghum syrup!
(To view this recipe, click on the blue title of the blog post above*)
Sorghum Syrup-Glazed Scallops
- ½ Tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 8 jumbo sea scallops, side muscle removed
- Salt and pepper
- Sorghum syrup
- In a large non-stick skillet, melt the butter with the oil over high heat. Add in the scallops, season with a pinch of salt and pepper on each, and cook for 1 ½ minutes. Flip the scallops when they are nicely browned, and cook an additional 20 seconds.
- Remove from the heat—next, with a pastry brush, brush a glaze-like amount over the top of each warm, browned scallop. Serve immediately.