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SEARED NANTUCKET SEA SCALLOPS WITH MUSCADINES |
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2 SERVINGS | ||
| ½ CUP SULTANAS | ||
| CUP SWEET RIESLING | ||
| 6 LARGE DIVER SEA SCALLOPS | ||
| 1 CUP FRESH MUSCADINES – PEELED & SEEDED | ||
| 1 CLOVE GARLIC SLICED THIN | ||
| 1 TEASPOON OLIVE OIL | ||
| ½ CUP RAISIN VINEGAR OR VERJUS | ||
| ½ CUP CHICKEN STOCK | ||
| 1 TABLESPOON COLD BUTTER | ||
| 1 SPRIG OFF ROSEMARY | ||
| SALT AND PEPPER | ||
| PLUMP SULTANAS IN SWEET RISLING OVER LOW HEAT UNTIL MOST LIQUID ABSORBED. RESERVE. | ||
| IN HOT CAST IRON PAN SEAR SEASONED SCALLOPS FOR AT LEAST 2 MINUTES ON EACH SIDE – UNTIL CRISP AND BROWN. | ||
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IN SAUTEE PAN HEAT 1 TEASPOON OLIVE OIL OVER MEDIUM HEAT.
ADD SLICED GARLIC, ADD VINEGAR OR VERJUS AND REDUCE. ADD THE CHICKEN STOCK, SPRIG OF ROSEMARY AND SIMMER. ADD SULTNANAS & MUSCADINES. TURN OFF THE HEAT AND ADD THE BUTTER. SEASON WITH SALT & PEPPER. |
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| PUT THREE SCALLOPS IN EACH OF TWO DEEP BOWLS. SPOON LIQUID AND MUSCADINES OVER SCALLOPS. GARNISH WITH FRESH ROSEMARY. | ||
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