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Pan-Seared Scallops with Champagne Grapes and Almonds

Pan-Seared Scallops with Champagne Grapes and Almonds

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  • 16 large sea scallops, side muscles removed
  • 5 tablespoons unsalted butter, divided
  • 1 1/2 tablespoons minced shallots
  • 2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
  • 1 1/2 tablespoons fresh lemon juice
  • 1/3 cup sliced almonds, toasted
  • 1 1/2 tablespoons chopped fresh Italian parsley

Recipe Preparation

  • 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.

  • Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

Recipe by Maria Helm Sinskey,Reviews SectionThis is by far one of the best recipes I make on a consistent basis. Can be made without the champagne grapes. The sauce is spectacular. I love, love, love this recipe!dstrakerAtlanta, GA05/04/20

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Related Video

LOVED this recipe! The flavors were fresh and bright. Not too heavy. Followed recipe as directed.

Utterly delicious and satisfying. I doubled the slaw by adding shredded green cabbage and served it as a one- dish meal for two people (reduced the scallops to 2/3 lb). If you have enough slaw, it's almost like a pasta dish. Mandoline was key for getting a good julienne on the apple and cabbage but the food processor with top-blade shredder attachment worked well for the carrots.

Fantastic! I used 2 carrots, 1 apple, and a 1/2 head of cabbage. I doubled the slaw dressing but only ended up using 3/4 of it. The store didn't have scallops so I did Halibut instead and it was excellent. Great recipe!!

Delicious! the sauce was a little too sweet for me, so I recommend reducing the sugar -- or even eliminating it. I also added a little sambal oelek to the sauce, which gave it a nice zing. Like other reviewers I used olive oil and added some cabbage and radishes because I didn't have any daikon on hand. We ate it as a summer main course -- great light Sunday dinner!

I was disappointed in this recipe. I didn't feel the flavors went that well together. It was not anywhere near outstanding. I did like the slaw part, but the scallops really were bland as is.

Left out fish sauce because you're a vegetarian. in a scallops recipe?

Beautiful dish . . . very light and flavorful. Took me longer to cut all the vegis, plus I added cabbage, small amount of cucumber & jicama as previously recommended. Otherwise followed other suggestions and was excellent. Will definitely make again. Did substitute olive oil for the vegi oil.

I just made the slaw, no scallops. In fact, I used this recipe because I wanted a healthier cole slaw (no mayo), so I used cabbage and green onion as the base. I left out the fish oil, since I'm a vegetarian, but I used all the rest of the dressing ingredients, and it was excellent. I used an entire serrano chile, and the spice was perfect.

Excellent! Served st dinner party everyone raved! Added Korean hot pepper flakes as sprinkle at serving time.

I thought this was really fantastic. just be cautious to not do the dressing on the slaw until about 10 minutes to plating. I made it correctly the first time but the second I let it sit to long and it over pickled and was really wet and soft. So awesome though done correctly.

I used the vinegar/salt/sugar dressing, but my veggies were apple, carrot, red pepper, jicama and cucumber to use up some things from the fridge. It was great. Made the scallops and cilantro per the recipe and they were just lovely, but the "slaw" is a new family favorite. It will be a strong side dish for so many things.

This has been a standby in my repertoire since it was published. The scallops are good but the Asian slaw is great. Everyone who tastes it loves it.

Absolutely beautiful and tastes fantastic! The Asian Slaw would be wonderful with any fish dish. Make all of it to have some left over. I used cucumber and radish instead of daikon. I used 2 giant grilled scallops per person and 3 shrimp. It was a wonderful light meal. I forgot the Serrano pepper and might leave it out again.

Very good. Nice balance of flavors. Easy to make. Went great with a Reisling. A suggestion from my husband would be to add some crushed peanuts on top. Yum!

Delightful! I prepared this dish despite my husband's naysaying over the cilantro sauce and he raved about it even after learning what it was. Due to inavailability, I used cucumber in lieu of the daikon radish which always works well in a summer vinegarette.

OUTSTANDING! The cilantro sauce really made the dish! We only used one tsp of serrano chili, but was too warm for some palates. We'll use the sauce on other dishes as well .

Fantastic! I don't have a mandoline or food processor so I julienned all by hand but it was well worth the effort. This is a GREAT summer dish. I had it as a main course and didn't even feel the need for a side dish. I didn't have any scallops so I substituted some shrimp and cod. Very refreshing and perfect for summer.

I made 1/3 of the scallops but all of the slaw. It was excellent. I used the small bay scallops but the next time I will use the large ones. The slaw was good the next day also and a good healthy snack.

Hi Seattle. Scallops are my favorite thing to cook because they're generally super quick and easy. Try these two great recipes on Epicurious: PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES (any grapes) AND ALMONDS, SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD, SCALLOPS PROVENCALE. All super quick and easy. and very good.

A mandoline is the best tool for the job a food processor is second runner-up.

Lamb, Champagne grapes and good deeds

Premier Pastures is bringing lamb back to the market after a summer hiatus. Jon will be bringing multiple cuts, including shanks, ground, chops, and racks. (Actually, Jon will be away this weekend and so his parents are coming in his stead. Love that so many of our vendors - Black Creek, Growing Hearts, Don Carvajal among them - sometimes bring their parents to market).

Naturally, we felt we should make some suggestions on how to cook said lamb.

I'm a sucker for lamb shanks, a less expensive cut of lamb meat that cries out for slow braising until it literally falls off the bone, as in this recipe.

You can also try making lamb kofta especially since Selek is here this week offering up the perfect side dishes to go with your kebabs. If Asaf has some of his tandoor bread make sure to pick up a pack to serve with them.

True Food is doing a deep dive into seasonal soups. This week their kitchen is making large batches of creamy pumpkin soup with coconut milk and red lentil soup with sweet potato, turnips & carrots.

Have you tried the Champagne grapes at Caradonna Farms? Dainty, with rusty colored skin, they are perfect to adorn an autumnal platter of McGrath's cheeses, including his new soft-rind, pungent Bambino cheese or to brighten up a school lunch box.

They are so sweet and delicate you can incorporate them into savory recipes such as this dish of pan-seared scallops with Champagne grapes and almonds.

RaaSa Indian Cuisine returns this week as a guest of CRE (Town of New Castle's Council on Race and Equity) and look for Greeley students who are members of the No Kid Hungry Club who will set up a "bake sale" table outside the market to raise money for the cause.

We are happy to bring you Food Cure (by Eve). Eve makes muffins and cookies that are both gluten and dairy-free and yet, moist and flavorful. Some of her original muffin flavors include chocolate tahini and savory thyme. Cookies include lemon honey chamomile and a fantastic walnut plum, among others. Eve also makes soothing teas with all sorts of local plants, herbs, flowers and fruit. Her Nutri Tea is a blend of organic nettle, red clover, calendula petals, local mint, star anise and organic orange peel and is packed with vitamines and minerals needed for optimal health. Couldn't we all use some of that

Weɽ like to extend a heartfelt thank you to our generous shoppers who donated to our Food Pantry jar at the entrance of the market. On our last gleaning day, the market used your donations to buy over 500 pounds of food (potatoes, carrots, apples, green beans, squash, zucchini, leeks, bread, ground beef, and sausages) for the Mt. Kisco Interfaith Food Pantry. Well done!

Send Me Your Scallops

Did you know that scallops are effing expensive as hell? Geez man, $19.99 per pound for these beauties. Is it worth it? I’d say so. I mean, I definitely don’t eat them every week, or even every month. Shoot, honestly, I can’t remember the last time that I had scallops – it must have been at least a year ago! With that said, it’s nice to splurge a little every now and then, and send your money to the sea gods.

I got the inspiration for this dish from googling what the heck to do with Champagne Grapes. Melissa’s Produce had sent me some of these beauties – I had never seen them before, and I saw a dish from Epicurious – Pan-Seared Scallops with Champagne Grapes. I thought it sounded pretty good, so I gave it a whirl. They are beautifully soft, sweet, crunchy and delicious!!

Enjoy, my friends!

P.S. Don’t forget – there’s still time to enter Melissa’s The Great Pepper Cookbook (Oxmoor House) giveaway! Follow the link to find out how to enter – the giveaway ends September 8th!

Listening to:
Send Me Your Money
Suicidal Tendencies – Lights, Camera, Revolution

Tuesday, December 20, 2011

Day 12: Christmas Dinner Menu

Day 12 ends with a Christmas Dinner menu. We are not having Christmas at our house this year otherwise I would be making this. The last time I made it was Christmas 2009 when we told our parents that I was expecting that seems like such a long time ago.

Arugula-Orange Salad with Pomegranate-White Wine Vinaigrette
Horseradish and Garlic Prime Rib
Roasted Wild Mushrooms
Roasted Asparagus or Fresh Green Beans with Sautéed Shallots
Mashed Potatoes

A delicious wine to pair with the Prime Rib is 2005 Finca Allende Rioja. Be sure you open up the bottle at least two hours before eating to let it breathe.

I made the Arugula-Orange Salad a couple weeks ago and actually included it in Day 3 of the Twelve Days of Christmas Celebration. I love making this salad this time of year not only is it really tasty but I just love the colors of it. I highly recommend making the dressing with the Raspberry vinegar, it's delish.

As for the Prime Rib I have a few notes (1) I usually cut back on the amount of sea salt I use, I probably use closer to 1/4 cup versus the 1/2 cup the recipe states and (2) you must save the juices from the prime rib, it makes wonderful gravy. I have made this recipe a number of times and everyone always enjoys it.

I am sure when my husband reads this post he will have something to say about he shocking fact that I recommended a menu that contains asparagus and mushrooms. Ha, ha the jokes on me I can't help it they go well together. This is just more support to why he decided to come up with an asparagus spear rating system for my meals. If you aren't a big asparagus person, another option is fresh green beans with sautéed shallots.

I have used two different roasted mushroom recipes in the past and both are equally as good. The first is Bobby Flay's Oven Roasted Wild Mushrooms with Garlic and Thyme and the second is Tyler Florence's Wild Mushrooms, you will be pleased with either option.

Fresh Green Beans with Sautéed Shallots
Trim the ends off your green beans and blanch them in boiling salted water for approximately 5 minutes. Drain from water and run under cold water to stop the cooking process. Meanwhile in a separate pan, sauté diced shallots (2-3 large shallots) in 1 tablespoon of olive oil and 1 tablespoon of butter. Let the shallots soften and brown slightly. Then add the green beans to the pan and heat them back through, stirring regularly. Season with Kosher Salt and Fresh Cracked Pepper to taste.

Roasted Asparagus
Trim the bottoms of the asparagus spears, place in single layer on baking sheet. Drizzle with olive oil and season with kosher salt and fresh cracked pepper. Cook on 400 degrees for 20-25 minutes.

I always make my standard mashed potato recipe you can refer to my earlier blog posts for the recipe. I have made them so many times I don't measure anything anymore so it was difficult when I tried documenting the recipe. In any case you can refer to my Thanksgiving post if you are making roughly 5 pounds of potatoes or my Garlic Herb Pork Loin post if you are making a smaller portion.

I probably won't be posting again before the holidays as I will be busy finishing up my Christmas shopping. Yes, I am that person. I don't know why I waited until the bitter end. I normally really enjoy Christmas shopping I think it's so fun to look around and really find a fitting gift for everyone. Unfortunately I don't know that I have been as creative this year since I am in crunch time now. I hope everyone has a wonderful holiday and enjoys spending time with their families.

Pan-Seared Scallops with Champagne Grapes and Almonds - Recipes

Seafood lovers unite! Here’s a meal that will seem gourmet without the hours of prep work. The photos don’t lie, this meal is truly beautiful looking layered out on a platter and it tastes just as great as it looks!

Don’t be shy about playing around with the raspberry sauce, it’s extremely flavorful but a simple search on the Internet can find lots of fun varieties that can utilize this recipe in different ways!

I found it best to let the risotto be completely cooked before I started the sauce or the scallops, because unless you are a professional chef it can be hard at times to balance three different activities in the kitchen at once. Take your time on perfecting the scallops. You want them to be lightly browned on top, but not too little and not too much. Compare it to the photo above because they were truly delicious and we couldn’t wait to try them after we snapped a picture!

The texture of the scallops is wonderful and the pairing with the risotto can not be beat. I hope you enjoy the simplicity and gourmet style of this recipe and it becomes a favorite for your recipe book!

Recipe Summary

  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - pounded thin
  • salt and pepper to taste
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • ⅓ cup dry white wine
  • ½ cup chicken broth

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.

Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

5 Unexpected Savory Grape Recipes

As summer’s bounty of tomatoes and peaches fades, so does the enthusiasm of many farmers’ market patrons. But not mine — I look forward to fall and the abundance of squash, apples, and, especially, grapes. I love strolling through the stands and seeing more varieties than the average grocery store offers, like purply concord and tiny champagne grapes.

More than 8,000 varieties of grapes are grown worldwide, including ones grown specifically for wine, vinegar, jams and jellies, juice, and even raisins. Aside from eating out of hand, grapes are an extremely versatile ingredient for cooking and can be used in many sweet dishes like pies, cakes, and sorbets. The tannic, acidic, and earthy qualities of grapes also make them ideal for savory applications (and don’t forget about the leaves!) Here are my 5 favorite ways to cook with grapes:

The classic combo of cheese and grapes is re-imagined in this Gorgonzola and Grape Pizza.

Serve these Glazed Pearl Onions and Grapes as a condiment for pork or beef.

20 Low-Calorie Salads That Are Packed with Protein, Fiber, and Tons of Flavor

These healthy recipes can be whipped up year-round and on the table in as little as 10 minutes.

Even salads can be secret calorie bombs (blame ranch dressing!), but if your plate looks too skimpy you&rsquoll wind up starving an hour later. Like many things in life, a good salad is all about balance. You want a mix of satiating protein, fiber-filled fruits and vegetables, and healthy fats. What&rsquos that look like? Keep reading:

How to build a low-calorie salad that keeps you full

Understand your personal needs: First, &ldquolow-calorie&rdquo means something different for everyone, depending on your gender, height, age, and activity level, says Keri Gans, M.S., R.D.N, author of The Small Change Diet. However, she says aiming anywhere between 400 to 500 calories for a meal is a good goal on average. (Find out your estimated calorie needs here.)

Keep it balanced: A truly filling salad has a few key players, says Gans. First, build your base with as many raw or steamed veggies as you can. This ensures your meal includes tons of fiber, nutrients, and variety. Then, add a lean source of protein (such as tofu or chicken), a high-fiber carb (like quinoa or legumes), and a healthy fat (avocado or sliced almonds).

Again, it depends on your personal needs, but a filling salad should be at least 15 grams of protein and 5 grams of fiber.

Watch out for sneaky offenders: &ldquoGrilled veggies can make a salad higher in calories because of the extra oil, so it&rsquos best to order majority of veggies either steamed or raw,&rdquo Gans says. Healthy fats can also rack up in calories if you&rsquore not too careful with your portion sizes. While avocado is a fantastic addition, for example, going for half an avocado instead of one fourth results in more than 80 extra calories.

Finally, &ldquoalways ask for your salad dressing on the side so you can control the amount,&rdquo Gans says. If you&rsquore adding it yourself, make sure you drizzle on no more than two tablespoons.

Now that you have the basics down, you can get to the fun part: eating! Flavorful ingredients, delicious dressings, and the perfect ratio of veggies, protein, and fat have RSVP'd to this party:

The Chef Martin Davies in 4 questions

Why are you a private Chef ?

I'm a private chef because I like to provide a unique experience for customers where the food is bespoke and tailored to their requirements. This keeps things fresh and exciting and keeps me on my toes! I also love to interact with customers and thrive off of their satisfaction, which dinner parties provide the perfect setting.

What do you do when you are not cooking ?

I'm a hunter gatherer family man! I love gardening, fishing and shooting. There's nothing better than to source your own food and cook it fresh!

My favourite recipe book is .

Michel Roux- Sauces

The Chef I admire the most is .

Michel Roux Jr & Anthony Bourdain


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