Despite their name, Champagne grapes aren't used to make the sparkling wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne.

Ingredients

  • 16 large sea scallops, side muscles removed
  • 5 tablespoons unsalted butter, divided
  • 1 ½ tablespoons minced shallots
  • ⅔ cup Champagne grapes (about 4 ounces) or black grapes, halved
  • 1 ½ tablespoons fresh lemon juice
  • ⅓ cup sliced almonds, toasted
  • 1 ½ tablespoons chopped fresh Italian parsley

Directions

1. Sprinkle: scallops with salt and pepper.
2. Melt: 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes.
3. Add: scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat.
4. Add: shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes.
5. Stir in: lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
6. Place: 4 scallops on each of 4 plates. Spoon sauce over and serve.

Notes
A crisp, ripe white. Try: Icon 2004 Sauvignon Blanc, House of Nobilo, Marlborough, New Zealand ($20).
Not sure why I can't buy Champagne grapes here in the "Finger Lakes Wine County", but I find that Black Grapes are easier to find at Wegman's when they are "in season", and they taste great!


Categories
Seafood