Golden Goodness 
Produce leads to productivity at Satterfield’s. It all began when Owl’s Hollow farmer, Rod Palmer grew far more yellow, crook neck squash than he could sell. This left him saying to Satterfield’s executive chef Haller Magee, “Take my squash, please!” Magee added a touch of creativity and fried up a new dish, Squash and Corn Fritters, until golden brown. Serve the fritters with divine Diver Scallops.
Chipotle Dusted Diver Scallop with Owl’s Hollow Squash and Corn Fritters with Basil Crème Fraiche
Ingredients:
4 Diver Scallops, U-10, dry packed
1 tablespoon ground chipotle powder
4 cups shredded squash (can use summer or fall squash)
3 eggs
2 ears corn
1 small onion, diced small
1 bell pepper, diced small
1/4 cup cilantro, minced
¼ cup basil, minced
3/4 cup flour
Canola, grape seed or other neutral oil, for pan-frying
Sour cream
Salt and pepper to taste
Procedure:
1. Shred the squash on the large holes of a box grater or with the shredding disc of a food processor. Place the shredded squash in a colander in the sink or over a bowl. Sprinkle with the salt. Toss to combine. Let squash drain while preparing remaining ingredients.
2. Crack the eggs into a large bowl and whisk lightly. Cut the kernels from the corncobs. Add the kernels to the bowl along with the diced onion, diced bell pepper, chopped cilantro, flour, salt and pepper.
3. In small handfuls place the squash into cheesecloth, and squeeze out and discard as much liquid as possible. Then add the squash to the bowl. Mix well to combine.
4. Pour the oil into a large frying pan to a depth of about ¼ inch. Heat the oil over medium-high heat until hot but not smoking. Drop large, heaping spoonfuls of the squash mixture into the pan to form disc-shaped fritters. Cook in batches without crowding until golden brown on the underside (approximately two minutes). Flip and cook until golden brown on the second side. Remove to paper towels to drain, season with salt and pepper. Add a bit more oil between batches if necessary.
5. Heat another pan with a bit of oil until smoking hot. Dust your Scallops with chipotle powder and season with salt and pepper. Place Scallops in pan and sear them for two to three minutes on each side depending on the size of the scallop. Cook to medium rare or medium, being careful not to overcook.
6. Take the minced basil and incorporate with the sour cream or crème fraiche. Season with salt and pepper.
7. Place one fritter on each plate. Place the chipotle dusted scallop atop the fritter. Drizzle the plate with basil crème fraiche and serve.
