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Recipe
Pan-Seared Scallops in a Champagne
Grape-Wine Sauce
By Tedd Goldfinger and Lynn F. Milligan
Serves 4
16 large sea scallops, side muscles removed
Sea salt and freshly ground pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 cup halved Champagne grapes
¼ cup white wine
½ cup sliced almonds, toasted
2 tablespoons chopped fresh Italian parsley
Sprinkle the scallops with salt and pepper
Heat 2 tablespoons of the olive oil in a large nonstick sauté pan over medium-high heat. Add the scallops, and cook 2 minutes per side. Transfer the scallops to warm plate; tent with foil.
Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the shallots and grapes; sauté until the shallots are golden, stirring occasionally, about 2 minutes.
Stir in the wine and any accumulated scallop juices; bring the mixture to boil. Season to taste with salt and pepper. Stir in the almonds and parsley.
Divide the scallops among 4 plates, top with the sauce, and serve.
Recommended wine
Dijon Clones Chardonnay 2003
Pine Ridge Winery Napa, California
Alternatives
Chardonnay or Sauvignon Blanc
Copyright © 2006 by Tedd Goldfinger and Lynn F. Milligan. All rights reserved.



