Recipe: Scallops -

Hi Laurie - I'm not a big fan of scallops - they're about the only seafood I don't care for - EXCEPT for some that my son-in-law, a professional chef, made for us one Christmas Eve.

If you're using the small bay scallops, great, because I think they're the best. If they are the really BIG scallopes, I recommend cut them into four pieces.

Unfortunately, I don't have the amounts but I think it's one of those simple recipes that once you know the ingredients, you can figure it out.

Scallops
flour
butter - 1 stick
salt/white pepper to taste
shallots (one or two, minced very fine)
dry white wine 1/2 cup, approximately
white grapes, cut in half - 1 cup halved white grapes
Fresh chopped parsley and lemon slices

Shake the cut scallops in flour (use Zip Lock baggie)and then shake all excess flour off. You just want a light dusting.

Heat the butter in a non-stick skillet but don't get too hot or smoking, then add the scallops, salt and white pepper and sear them quickly on all sides - won't take more than a couple of minutes - just want them crispy and golden browned.

Remove scallops from the pan and set aside - Add the shallots and sautee till translucent. Then add the wine just to deglaze the skillet then add the white grapes and just warm for a minute or two in the juices. You don't want the grapes to cook through and become soft. Pour all the juices and grapes over the scallops in a pretty casserole dish. Top with fresh chopped parsley and put some slices of lemon around the serving dish. Serve with rice and light green salad, rolls.

One of the reasons I don't like scallops is I don't care for the mushy texture of them. This method makes them crisp and golden, and the light sauce with the grapes is outstanding. The grapes are a surprise, but go VERY well with the scallops.

June