Tuesday, August 25, 2009



I was on a mission for large scallops:) None in my little town..But Jacques went to Costco while I was at work and found them there..
When I saw this recipe.. At NP.. I knew I had to make it! I looked through that beautiful blog one evening and this..(apart from beaucoup more).. probably because of my delicious champagne grapes in the fridge..struck a chord!

I could have caramelized them one iota more..:)I am careful and prudent and much too much so..but the last time I made scallops we ate Gumby.
I saw Jeffrey make his on the Next Food Network Star..I dried..and seasoned ..and warmed the pan..then the butter..but... still..I need one more practice:) Then added the most wonderful sauce in the world from Noble Pig..:)
We were in heaven the night I made these..we ate late.. later than usual..could that be why they were soooo over the moon? I don't think so:)

Run out and get champagne grapes..French shallots in a cute box if you can:)

... a lemon and scallops(JUMBO) and parsley:)

So worth the small endeavour:) Jacques said ..we must have a piece of bread somewhere for me to finish our sauces:)

Keeper~In a safe place to never lose~
Thank you..
I cannot wait to make them again..sweet pearls ..dans la mer~

La Recette~
Pan-Seared Scallops with Champagne Grapes and Almonds
adapted from Bon Appetit

16 large sea scallops, side muscles removed
5 Tablespoons unsalted butter, divided
1-1/2 Tablespoons minced shallots
2/3 cup Champagne grapes (4 ounces) or black grapes, halved
1-1/2 Tablespoons fresh lemon juice
1/3 cup slivered or sliced almonds, toasted
1-1/2 Tablespoons chopped fresh Italian (flat-leaf) parsley
Salt and pepper

Melt 3 Tablespoons unsalted butter in a large skillet over medium-high heat. Cook the butter until it is browned, about 2 minutes. Salt and pepper your scallops before adding them to the pan. Cook 2 minutes on each side and transfer to a dish, covering to keep warm.

Melt the remaining 2 Tablespoons of unsalted butter in the same skillet over medium-high heat. Add shallots and grapes; sauce until the shallots are golden brown, about one minute. Stir in fresh lemon juice and any accumulated scallop juice from the plate of cooked scallops. Bring to a boil and season with salt and pepper. Stir in almonds and parsley.

Place scallops on individual plates and spoon the sauce over them. Serve immediately.


  1. Just beautiful. This looks like something right out of a magazine. I so love sea scallops....and all seafood for that matter. Just delicious!

  2. Oh la la ! quelle recette ! je note, de suite, j'adore les fruits de mer, et les pétoncles en particulier !
    Et tes photos Nana ....elles sont à tomber !

  3. Heaven on a plate! You spoil us with these recipes, how can we live without this one?

  4. How funny that we both made scallops for dinner last night! This recipe sounds wonderful too. You can't get enough of a good thing ;)

  5. I adore scallops ... they taste of the sea. I love how you dressed up a simple dish ... adorned with little drops of rubies! So pretty and elegant!

  6. Oh la. This is gorgeous. I wondered what the little ruby pearls were--what a wonderful complement to the scallops!

    I'm lovelovelove scallops. I'm off to find some champagne grapes!

  7. your last comment on my blog was perfect... I pass back: perfect!

  8. Moi aussi j'aime, des coquilles Saint Jacques, mon péché mignon, et je sais à quel point il t'est difficile de trouver des échalottes, bravo pour cette recette, et les photos sont splendides

  9. Lexibule m'a demandé de continuer une chaîne de l'amitié, je ne suis pas une habituée, mais je voulais te faire partager cette amitié
    à me renvoyer si je fais partie de tes amis.
    *aucun envoi—-tu auras à travailler sur ta relation avec les autres
    *2 envois—-tu es gentille,mais tu as besoin de t’extérioriser
    *4 envois—-tu as bien choisi tes amies
    *6 envois tu es des plus populaires et c’est probablement la raison pour laquelle tu es dans ma liste:)xxx

  10. Perfect, gorgeous, magnificent dish...need I say more?

  11. It's all thanks to the post I saw at NP:) I hope you try it and like it.It is my favorite now:)
    I saw that Susan:)
    Thank you !

  12. A beautiful presentation, fit for royalty. I will look for champagne grapes at the farmers market on Saturday. I do love scallops but haven't prepared them in ages. Wonderful.

  13. Oh, those Champagne grapes! I bought mine at Whole Foods and they were organic. They are so beguiling and such sweet little nuggets, that it is hard to decide what to do first...look at them or munch them right down! I can't wait to try this recipe. Thanks!

  14. GORGEOUS!! I have never seen those petite grapes.

  15. So beautifully put together! :)Gorgeous.

  16. Monique, it looks like you draped your scallops with a rope of pearls. Little jewels. So Beautiful.

  17. Beautiful, I want to cook dinner again tonight just to try them..

  18. They look wonderful!
    Fabulous pic..
    When we went clamming last week I found some...but not enough for a meal, and they are tiny..
    I did take home a load of big scallop shells to paint for tea light holders..FREE..the best!

  19. Seriously, I am in awe. What a beautiful dish, and what beautiful photos to go with it. I am inspired...I will try to make this too. Thanks!

  20. J'aime, j'adore! I m so ashamed - large sea scallops are a specialty of Nantes and we can find gorgeous ones all year round on the market, but I have never made them! Yours are truly mouthwatering and beautiful and now I must go buy some! Lovely dish!

  21. Your food photography is the best I've ever seen! Always so very beautiful. This makes me want to try to make scallops again. In the past - when I've made them - always a bit too chewy.

  22. Gorgeous Mme. M!

    I adore scallops! W...? Not so much. :( This might change his mind. I would make these in a heartbeat!

    We planted the tiny 'Champagne' (Black Corinth) grapes 2 years ago, in the new garden... if we are lucky, grapes at year 3. I am hopeful!

    Ann is right, your presentation look like jewelry served on the plate.