Friday, August 17, 2012

Pan-Seared Scallops with Champagne Grapes and Almonds

When you think of grapes, my guess is that, a) champagne grapes don’t spring immediately to mind, and b) you don’t think of something savory.  You need to change these thoughts on both counts.  Champagne grapes (called such because their diminutive size resembles the bubbles in a glass of champagne) are sweet, delicious, and incredibly juicy.  They can substitute in any dish calling for grapes (as I demonstrated in my last post on Waldorf Salad), make an attractive garnish on a fruit and cheese tray, and are one of the key ingredients in this delicious, savory recipe from an old issue of Bon Appétit magazine. 

This recipe goes together in a matter of minutes.  I served it as an entrée atop angel hair pasta, but two scallops on a plate, topped with the sauce would make an excellent starter for an elegant meal.

Pan-Seared Scallops with Champagne Grapes and Almonds

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Melissa’s Champagne grapes* (about 4 ounces)
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted (I substituted Hazelnuts because I find them more flavorful)
1 1/2 tablespoons chopped fresh Italian parsley

Sprinkle scallops with salt and pepper.

Melt 3 tablespoons 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 shallots and grapes; sauté 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 and pepper. Stir in almonds and parsley. 

*In lieu of Champagne grapes, black grapes, cut in half, may be substituted.

This post is linked to:


Eat Laugh Love said...

This looks a-maaaaa-zing. We love the combination of sweet and savory, and caramelized grapes are wonderful. This looks super easy and quick too. Thanks for sharing.


Fifi Flowers said...


Mich Piece of Cake said...

I love scallops, and this looks brilliant. It is very different from the usual, and looks delicious.

Tracy Wood said...

Beautiful Pattie! I don't think I have ever seen champagne grapes in the grocery stores up here. I have always wanted to use them. I have seen them used with sauteed Italian sausage and they look so great. Thanks for this one!

~~louise~~ said...

How ironic Pattie. This is the second Champagne Grape recipe I've seen today but, for the life of me I can't remember where the other one was. I may have pinned it but I don't think so.

Anyway, your Pan Seared Scallops with Champagne Grapes and Almonds is most memorable. One reason why I miss Long Island so much is because I got spoiled with all the fresh seafood. Central PA just doesn't afford me the same luxury and for some reason, I just can't bring myself to buy seafood at the supermarket. I'm working on it though!!!

Thanks for sharing, Pattie. Oh how I wish I could have a nibble:)

Mary said...

I would have never thought of grapes with savory! I picked up some champagne grapes a couple of weeks ago~ so sweet! Your scallops and pasta look company-worthy!