Photo by NYCNomNom
NYCNomNom's Notes:
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2 cups
Grapes- Seedless, Red or Black
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2 tablespoons
Sugar
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1
Lime, Juiced
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1/4 teaspoon
Ground Ginger
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1 pound
Dry Sea Scallops
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1 tablespoon
Olive Oil
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1 tablespoon
Butter
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Salt & Pepper to taste
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Put grapes and sugar in a sauce pan and heat over a medium flame
Ask the hotline about this step!Allow to cook until grapes are softened and juice begins to seep out (About 10 minutes)
Ask the hotline about this step!Use a potato masher to smush grapes in pot
Ask the hotline about this step!Add the lime juice and ginger, stir to combine
Ask the hotline about this step!Allow to continue cooking for about 10 more minutes until juices have reduced
Ask the hotline about this step!While the sauce reduces, in the last 5 minutes, sear scallops by heating olive oil and butter in a pan until the butter stops bubbling. Place scallops in hot pan and sear for about 2 minutes on each side until golden brown (be sure to space scallops out so they sear and don’t steam). Remove from heat
Ask the hotline about this step!Salt and pepper grape and lime sauce to taste
Ask the hotline about this step!Drizzle sauce over scallops and serve immediately
Ask the hotline about this step!I did it this last time with seedless black grapes, though it works with red grapes too. I probably wouldn't try green.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This sounds delish...can't wait to try it!