In a saucepot, place 1/2 tablespoon butter, shallot, ginger and grapes. Saute until soft. Add sugar until dissolved and deglaze pot with wine and reduce till half. After reduced, add demi glaze and reduce again until possible to coat the back of a spoon. To finish sauce, add 1/2 tablespoon butter and season with salt and pepper. Keep warm.
In a separate pan, add remaining butter. Add seasoned scallops and saute until lightly browned. Keep warm.
In a large stockpot, heat the oil and fry the potato and leek until crispy. Season with salt and pepper.
To plate add 2 ounces of sauce on each dish and arrange 6 scallops around each plate. Pile the vegetables in the center of the plate. Garnish with parsley.
Recipe courtesy of The Palm