A Tiny Addiction

Posted by Noble Pig at Tuesday, August 12, 2008 12:55 AM
Categories: .Apps



I wait every year for the tiny Champagne grapes to become available just so I can make this dish.  This year (two days ago) they actually had them at Costco.  Score!

I seriously want to plan a dinner party around their availability because this dish is that GOOD!

It is the perfect appetizer or first course.  The buttery scallops with the sweet grapes and crunchy almonds is just a perfect match.

Despite the name, Champagne grapes, they are not used to make sparkling wine.  The tiny clusters most likely got their name because they resemble the tiny bubbles in a glass of Champagne.

So if you see these in your store or at the Farmer's Market, pick them up so that you too can experience Pan-Seared Scallops with Champagne Grapes and Almonds.  However, I'm warning you will become addicted to this dish and serve it to your family for three days in a row.  Sorry, it had to be done.

Let's make it together, the ingredients are so simple but add so much flavor.  You'll see.




Here's what you'll need:  Scallops, unsalted butter, shallots, Champagne grapes (or black grapes), fresh lemon juice, slivered or sliced almonds and Italian (flat-leaf) parsley.




Here are the tiny-clustered Champagne grapes.  Cute aren't they?  You will need about 4 ounces of these or 2/3 cup.




Melt 3 Tablespoons unsalted butter in a large skillet over medium-high heat.  Cook the butter until it is browned, about 2 minutes.




Salt and pepper your scallops before adding them to the pan.  Cook 2 minutes on each side and transfer to a dish, covering to keep warm.




Melt the remaining 2 Tablespoons of unsalted butter in the same skillet over medium-high heat.  Add 1-1/2 Tablespoons minced shallots and 2/3 cup grapes; sauté until the shallots are golden, about one minute.  Stir in 1-1/2 Tablespoons fresh lemon juice and any accumulated scallop juice from the plate of cooked scallops.  Bring to a boil and season with salt and pepper.




Stir in 1/3 cup almonds and 1-1/2 Tablespoons parsley. 




Place scallops on individual plates and spoon the amazing sauce over them.




I love a scallop with browned edges.  Isn't this one beautiful?




Open up and take a bite!

Pan-Seared Scallops with Champagne Grapes and Almonds
adapted from Bon Appetit

16 large sea scallops, side muscles removed
5 Tablespoons unsalted butter, divided
1-1/2 Tablespoons minced shallots
2/3 cup Champagne grapes (4 ounces) or black grapes, halved
1-1/2 Tablespoons fresh lemon juice
1/3 cup slivered or sliced almonds, toasted
1-1/2 Tablespoons chopped fresh Italian (flat-leaf) parsley
Salt and pepper

Melt 3 Tablespoons unsalted butter in a large skillet over medium-high heat.  Cook the butter until it is browned, about 2 minutes.  Salt and pepper your scallops before adding them to the pan.  Cook 2 minutes on each side and transfer to a dish, covering to keep warm.

Melt the remaining 2 Tablespoons of unsalted butter in the same skillet over medium-high heat.  Add shallots and grapes; sauce until the shallots are golden brown, about one minute.  Stir in fresh lemon juice and any accumulated scallop juice from the plate of cooked scallops.  Bring to a boil and season with salt and pepper.  Stir in almonds and parsley.

Place scallops on individual plates and spoon the sauce over them.  Serve immediately.

 
Trackbacks
Trackback specific URL for this entry
  • Trackbacks are closed for this entry.
Comments
Display comments as (Linear | Threaded)

Leave a comment

 Enter the above security code (required)

 Name (required)

 Email (will not be published) (required)

 Website

Your comment is 0 characters limited to 3000 characters.