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DEL.ICIO.USSeared Scallops With Muscadine Vinaigrette
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Old-fashioned muscadine recipes tend to stay just that: relics from a bygone era. A decision to cook with these grapes is a decision to spend some time separating skin and seed from pulp, and then processing the fruit so you don’t end up with lumpy goo.
This basic vinaigrette would also be delicious on a salad. -- John Kessler
Hands on time: 15 minutes Total time: 25 minutes Serves: 4
Ingredients:
-
2 cups red muscadine grapes
1/3 cup olive oil, plus more for sautéing
1/4 cup seasoned rice wine vinegar
1 heaping teaspoon minced shallot
Salt and pepper to taste
12 large sea scallops, preferably dry pack
Instructions:
Halve the grapes along the equators and pop out the seeds with a small knife. Pop the pulp out of the skins into a blender. Place the skins in a small saucepan, cover with water and boil for 10 minutes. Set pan aside.
Place the oil, vinegar, shallot and salt and pepper into the blender and puree until smooth. Reserve.
Pat the scallops dry, season well and sear in a hot skillet filmed with olive oil over a medium-high flame . Sear about 4 minutes on each side until well-browned and just beginning to shrink and give up juices. Place the scallops on a warm plate to hold. Deglaze the skillet with about 1/4 cup of the liquid from the boiling skins. (Discard the skins.)
Place the deglazing liquid in the blender and give it another spin to combine.
Serve scallops with the vinaigrette over salad, rice or pasta.
Place the oil, vinegar, shallot and salt and pepper into the blender and puree until smooth. Reserve.
Pat the scallops dry, season well and sear in a hot skillet filmed with olive oil over a medium-high flame . Sear about 4 minutes on each side until well-browned and just beginning to shrink and give up juices. Place the scallops on a warm plate to hold. Deglaze the skillet with about 1/4 cup of the liquid from the boiling skins. (Discard the skins.)
Place the deglazing liquid in the blender and give it another spin to combine.
Serve scallops with the vinaigrette over salad, rice or pasta.
Nutrition:
Per serving: 342 calories (percent of calories from fat, 58), 19 grams protein, 17 grams carbohydrates, 1 gram fiber, 22 grams fat (3 grams saturated), 37 milligrams cholesterol, 185 milligrams sodium.
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