You may also like
Categories:
sweet butter shallot red grapes fresh ginger sugar red wine demi glaze salt frying oil julienne julienne parsley
Viewed: 14 - Published at: 2 years agoIngredients
- 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, julienne
- Parsley to garnish
Method
- 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.
