As I have done in the past, I have come up with a recipe based upon the fundamentals and traditions of a region. I have done this to help assist the cosmic aura surrounding a horrific event in the healing process. We all know what a traumatic experience the family of Virginia Technical University community just went through. This was brought home because my niece and her husband are Virginia Tech students. Richard and his family have long ties with Virginia Tech and the community of Vicksburg. Nicole just got her doctorate degree there. We've all seen what a great strong community the people in and around Virginia Tech are. This is the way Karen and I are telling all of them that they are in our hearts also. Nicole and Richard have just brought into this world a new hokie, Ann Marie. Again proving life will always win over darkness.

In my research I've found out a lot of very interesting styles in which the people of Virginia have developed to individualize or set their cuisine apart by using their regional bounties of seafood, shellfish, pork and peanuts.

One of the great customers here at Adele's, the Deal family, helped supply me with plenty of reading material about the cuisines of Virginia. Karen and I set about trying some of the recipes and putting our own twist to them. This recipe is the fruits of our labor. Hopefully, you will try it, pause a moment and send out positive energies for the healing process for our friends and family members.

Old Virginia Ham-Wrapped Sea Scallops
1/2 cup (1 stick) butter, melted
2 pounds large sea scallops (U10-- size count of 10 scallops or less to the pound)
2 teaspoons coarsely ground pepper
1 tablespoon fresh oregano, finely chopped
12 ounces Hickory Smoked Dry Cured Virginia style ham, thinly sliced
(Ask your butcher if they can slice the ham very thinly for you.)
Wooden picks

Brush the melted butter over the scallops. Season the scallops generously with the pepper and oregano.

Cut the ham into quarter to half inch strips, each long enough to wrap around a scallop. Wrap a ham strip around each scallop. Secure with a wooden pick. Place in a 12 inch saute pan over medium-high heat. Cook 3 to 4 minutes per side. The scallops should be medium in doneness. Just before removing them from the pan roll them in the pan to crisp the ham.

Makes 5 to 6 servings.

Note: If you have a hard time finding the ham it is acceptable to use a good quality, thinly sliced prociutto (available at Trader Joe's). However, the Virginia ham is the number one choice.

Remoulade Sauce

1 small clove garlic, minced
1 hard cooked egg, minced
1 tablespoon green onion, minced
1 tablespoon parsley, minced
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
1 cup mayonnaise

Mix all ingredients in medium bowl. Serve with the scallops.

My recommendation for wine to accompany this dish is a good Fume Blanc such as the Ferrari Carano, 2005 variety which is readily available from your favorite wine shop. As always enjoy, enjoy, enjoy and please don't forget to pray for all of those at Virginia Tech, their friends and their family.