Sautéed Scallops with Champagne Grapes and Almond Crumble
Indulge in a gourmet experience with this delightful recipe for Sautéed Scallops with Champagne Grapes and Almond Crumble. This dish features perfectly seared large sea scallops, known for their sweet flavor and tender texture, paired with the burst of flavor from champagne grapes—tiny, sweet grapes exhibiting a hint of effervescence. Finished with a zesty lemon butter sauce, toasted almonds for a satisfying crunch, and a sprinkle of fresh parsley, this dish is not just a feast for the palate but also a visually stunning centerpiece for any dinner table. Perfect for an intimate gathering or impressing guests, this elegant dish can be prepared in under 30 minutes, making it as quick as it is exquisite!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Sea scallops
16 (large, side muscles removed)
Unsalted butter
5 tablespoons (divided)
Shallots
1.5 tablespoons (minced)
Champagne grapes
2/3 cup (or seedless black grapes, halved)
Fresh lemon juice
1.5 tablespoons
Sliced almonds
1/3 cup (toasted)
Fresh Italian parsley
1.5 tablespoons (chopped)
Instructions
1
Begin by removing the side muscles from the scallops if they are still attached. Pat the scallops dry with a paper towel and season both sides lightly with salt and pepper.
2
In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Allow the butter to cook until it begins to turn brown, which should take approximately 2 minutes.
3
Place the seasoned scallops into the skillet, ensuring they are not overcrowded. Sear the scallops for 2 minutes on each side or until they develop a lovely golden-brown crust. Once cooked, transfer the scallops to a plate and cover them loosely with aluminum foil to keep them warm.
4
In the same skillet, add the remaining 3 tablespoons of butter over medium-high heat. Wait for the butter to melt completely, then add in the minced shallots and halved champagne grapes.
5
Sauté the mixture for about 2 minutes, stirring occasionally, until the shallots turn a golden-brown color.
6
Carefully pour in the fresh lemon juice along with any juices released from the scallops. Increase the heat to bring the mixture to a gentle boil, and season with additional salt and pepper to taste.
7
Once the sauce is bubbling, add the toasted sliced almonds and chopped parsley, stirring to combine all the elements.
8
To serve, place 4 scallops on each of 4 plates, generously spoon the warm sauce with grapes and almonds over the scallops, and garnish with extra parsley if desired. Enjoy your gourmet creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sautéed Scallops with Champagne Grapes and Almond Crumble?
This is a gourmet seafood dish featuring seared sea scallops, sweet champagne grapes, a zesty lemon butter sauce, and a crunchy toasted almond topping.
What are champagne grapes?
Champagne grapes are tiny, seedless grapes that are very sweet and have a delicate texture, often exhibiting a slight hint of effervescence.
What can I use as a substitute for champagne grapes?
If champagne grapes are unavailable, you can use seedless black grapes, ensuring you cut them in half before sautéing.
How many scallops does this recipe serve?
The recipe uses 16 scallops and is designed to serve 4 people, with 4 scallops per plate.
How long does it take to prepare this dish?
This elegant gourmet meal can be prepared in under 30 minutes.
What is the secret to a good sear on scallops?
The key is to pat the scallops completely dry with a paper towel before cooking and to ensure the pan is hot with browned butter.
How do I remove the side muscle from a scallop?
Locate the small, tough rectangular tag of tissue on the side of the scallop and simply pinch and pull it off.
Why is unsalted butter used in this recipe?
Unsalted butter allows the cook to control the exact amount of salt in the dish, which is important when seasoning delicate seafood like scallops.
How do I know when the butter is browned?
The butter is ready when it begins to turn a golden-brown color and releases a nutty aroma, which typically takes about 2 minutes.
How long should I cook the scallops on each side?
Sear the scallops for approximately 2 minutes per side until they develop a golden-brown crust.
What should I do with the scallops after searing them?
Transfer them to a plate and cover them loosely with aluminum foil to keep them warm while you prepare the sauce.
What ingredients are in the lemon butter sauce?
The sauce consists of butter, minced shallots, champagne grapes, fresh lemon juice, and the natural juices from the cooked scallops.
How do I toast the almonds for the crumble?
You can toast sliced almonds in a dry pan over medium heat for a few minutes until they are fragrant and lightly golden.
Is fresh parsley necessary?
Yes, fresh Italian parsley adds a bright color and fresh herbal flavor that complements the richness of the butter sauce.
Can I use frozen scallops for this recipe?
Yes, but they must be completely thawed in the refrigerator and patted very dry before cooking to ensure a proper sear.
What texture should the shallots have?
The shallots should be sautéed for about 2 minutes until they turn a golden-brown color.
What does the lemon juice do for the dish?
The acidity of the lemon juice cuts through the richness of the butter and balances the sweetness of the scallops and grapes.
How do I serve this dish?
Plate 4 scallops per person and generously spoon the warm grape and almond sauce over them, garnishing with extra parsley.
Is this dish considered a quick meal?
Yes, it is tagged as a quick meal and a 30-minutes-or-less recipe.
Can I substitute shallots with anything else?
If you don't have shallots, you can use finely minced yellow onion or the white parts of green onions.
What is the best type of pan to use for searing scallops?
A large stainless steel or cast iron skillet is best as they retain heat well and help create a good crust.
Do I need to peel the champagne grapes?
No, champagne grapes have very thin skins and are meant to be eaten whole or halved without peeling.
Is this dish gluten-free?
Based on the ingredients list provided, this recipe is naturally gluten-free.
What size scallops should I use?
The recipe specifies large sea scallops for the best flavor and presentation.
Can I use walnuts instead of almonds?
While you can use other nuts, sliced toasted almonds provide a specific light crunch that pairs well with the delicate scallops.
How do I season the final sauce?
Once the sauce is boiling, you should season it with salt and pepper to your specific taste.
Why is it important not to overcrowd the pan?
Overcrowding the pan can cause the temperature to drop, leading the scallops to steam in their own juices instead of searing.
What are the primary flavor profiles of this dish?
The dish features sweet, savory, nutty, and citrus flavors.
Can I make this dish ahead of time?
Scallops are best served immediately after cooking to maintain their tender texture and the crispness of the almond crumble.
What makes this dish look visually stunning?
The combination of the golden-brown scallops, vibrant green parsley, and the unique tiny clusters of champagne grapes creates an elegant presentation.