Yield: 2 servings.
1 lb. Red Champagne Grapes*
1/2 cup ruby port
1 shallot, minced
1 1/2 Tbsp. champagne vinegar
1/4 cup plus 3 Tbsp. extra virgin olive oil
1/2 bulb jicama, julienned
1 bunch watercress, cleaned
10-12 Red California Seedless Grapes , halved
10 Weathervane scallops
to taste, salt and pepper
1/4 cup olive oil
2 Tbsp. butter
for garnish, flat leaf parsley, finely minced
For Syrup: De-stem the grapes and put them in a non-corrosive pot. Add port to the grapes and crush grapes a little with the back of a spoon. Bring port and grapes to a boil, then simmer for 5 minutes. Strain mixture well by pushing it through a fine mesh strainer until only the skin remains. Return to the pot and reduce until the sauce covers the back of a spoon.
*Note: Red grapes may be substituted for red champagne grapes if the latter are difficult to find.
For Salad: Mix minced shallot, champagne vinegar and 3 Tbsp. extra virgin olive oil in a bowl with salt and pepper to taste. Reserve. In a second bowl, mix jicama and watercress together with enough of the vinaigrette to coat. Add grapes just before plating.
For Scallops: Season scallops well with salt and pepper. Put 1/4 cup olive oil in a medium sautè pan on high heat. Let the oil start to smoke slightly before adding scallops. Let scallops turn a nice golden brown on one side, drain the oil and remove the pan from the heat. Let the pan cool slightly. Add butter to coat the scallops and add richness.
To Plate: Mound a serving of the salad in the middle of the plate. Remove scallops from the pan and set on a clean towel to soak up any excess moisture. Drizzle syrup around the plate. Evenly place five scallops around the salad. If desired, add finely minced flat leaf parsley as a garnish.
Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION
Ponti Seafood Grill, Seattle.
