"There is no fruit like the ripened grape ...
reaping both colossal pleasure and heartache."
~ Ho-Hum Housewife
~ Fruit of the vine________________
PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS
"In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005)
*
16 large sea scallops, side muscles removed
5 Tbsp. unsalted butter, divided
1 12 Tbsp. minced shallots
2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved
1 1/2 Tbsp fresh lemon juice
1/3 cup toasted sliced almonds
1 1/2 Tbsp. chopped fresh Italian parsley
- Sprinkle scallops with salt & pepper.
- Melt 3 Tbsp. butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add Scallops; cook 2 minutes per side.
- Transfer scallops to plate; tent with foil.
- Melt remaining butter in same skillet over medium-high heat. Add shallot and grapes; saute until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt & pepper. Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
(4 appetizer servings)
Note: Pair with a a crisp, ripe Sauvignon Blanc.
(http://www.michiganwines.com/)
Comments