CHAMPAGNE GRAPES
Steps:
- Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Categories Fruit Nut Shellfish Appetizer Sauté Quick & Easy Almond Scallop Fall Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- 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.
FLOUNDER WITH CHAMPAGNE GRAPES
Steps:
- Put oven rack in middle position and preheat oven to 250°F.
- Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in oven. Add more oil if necessary, and sauté remaining 2 fillets in same manner, transferring to platter.
- Add shallot to skillet and cook over moderate heat, stirring, until softened, about 2 minutes. Add vermouth and simmer, scraping up any brown bits, 1 minute. Add grapes and cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.
- Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season sauce with salt and pepper. Spoon sauce with grapes over fish and serve immediately.
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