2 tablespoons sweet butter
1 teaspoon shallot, chopped
1/2 pound red grapes, seeded and skin removed
1 teaspoon fresh ginger, chopped
1 teaspoon sugar
1/2 cup red wine
1 cup demi glaze
Salt and pepper to taste
12 to 16-ounce sea scallops
5 cups frying oil
1 medium Yukon Gold potato, julienne
1 leek, julienned
Parsley to garnish
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.