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.