Paul Hobbs' Curried Sea Scallops with Roasted Table Grapes on Microgreens

Pair with Paul Hobbs' Russian River Valley Chardonnay


§  8 sea scallops, very fresh
§  1 T curry powder
§  1 lemon
§  ½ cup table grapes
§  1T butter
§  2T olive oil
o    Lay scallops out on a plate and dust with curry powder on both sides
o    In a pan over medium high heat melt butter and 1T olive oil together
o    Sear scallops in hot pan until crisp and browned on one side 1-2 minutes
o    Flip scallops over and sere on the other side, add grapes and cook over high heat until grapes burst and scallops are cooked through.
o    Remove scallops from pan when cooked, add juice of half a lemon to the grapes
o    Toss micro greens with juice of other half of lemon and olive oil, season with salt and pepper, top with 2 scallops and sauce and grapes from pan.

Pair with Paul Hobbs Russian River Valley Chardonnay

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