PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Categories Fruit Nut Shellfish Appetizer Sauté Quick & Easy Almond Scallop Fall Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
CHAMPAGNE GRAPES
Steps:
- Cut grapes into small clusters of 2 to 4 grapes each. Pour Champagne into a plastic bowl with a tight-fitting lid. Add granulated sugar and zest; stir gently until sugar dissolves. Add grapes, cover and chill 8 hours. Pour off marinade. Dry grapes on a paper towel; sprinkle with superfine sugar and zest.
CHAMPAGNE POACHED CHICKEN WITH GRAPE SALAD
Steps:
- In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
- Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
- Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
- Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
- To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
- Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.
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