Seared Scallops with Sweet & Sour Grape Sauce and Toasted Hazelnuts
 
Prep time
Cook time
Total time
 
This beautiful, flavor-packed dish makes a deceptively simple and elegant New Year's Eve meal. If you want to make the sauce ahead of time, it will keep in the refrigerator for up to a week. Reheat the sauce before serving.
Author:
Recipe type: Seafood, Special Occasion
Cuisine: Modern American
Yield: 4 servings
Ingredients
  • Hazelnuts and Relish:
  • 27g (3 Tbsp) skinned hazelnuts, roughly chopped
  • 20 ml (4 tsp) extra virgin olive oil
  • 6g (2 tsp) yellow mustard seeds
  • 21g (3 Tbsp) finely minced shallot or red onion
  • ¼ tsp crushed red pepper flakes
  • Kosher salt
  • 1 tsp finely grated lemon zest
  • 1 lb (3 cups) seedless red or purple grapes, halved
  • 42g (2 Tbsp) honey
  • 6 fl oz (¼ cup + 2 Tbsp) sherry vinegar
  • 1 large sprig rosemary, washed and dried
  • 2 sprigs thyme, washed and dried
  • 14g (1 Tbsp) unsalted butter or dairy-free alternative
  • Scallops:
  • 1 lb large dry sea scallops, preferably at least U-12 size*
  • Kosher salt
  • Freshly ground black pepper
  • 30 ml (2 Tbsp) neutral oil such as avocado or grape seed, divided
  • 28g (2 Tbsp) unsalted butter or dairy-free alternative, divided
  • For Serving:
  • 12 oz bitter winter lettuce, chopped or torn into bite-size pieces
  • 2 tsp finely chopped parsley
  • 4 tsp pomegranate seeds
Procedure
  1. Toast the hazelnuts: Set a large skillet over medium-low heat, and spread the chopped nuts along the bottom in a single layer. Toast the nuts, stirring with a spatula or shaking the pan frequently, until golden brown and aromatic. This will take 2-3 minutes. Set the nuts aside in a dish, and wipe out the skillet.
  2. Make the relish: With the burner set on medium-high, heat the extra virgin olive oil in the pan until shimmering. Add the mustard seeds, stir or toss to coat with oil, and fry for about 30 seconds. Add the minced shallot or onion, crushed red pepper flakes, and a pinch of salt. Sauté for about a minute, just until shallot or onion begins to soften. Add the lemon zest, grapes, honey, vinegar, rosemary, thyme, and a scant ¼ teaspoon of kosher salt. Stir to combine well, bring to a simmer, cover, and cook for about 15-20 minutes until grapes are softened and beginning to break down.
  3. Discard herb sprigs, stir in butter to melt, and transfer relish to a serving dish. (If making ahead of time, transfer to a jar and refrigerate. Reheat before serving.) Rinse and wipe out the skillet.
  4. Sear the scallops: Use a clean kitchen towel or paper towels to blot any moisture from all sides of the scallops, then season the tops and bottoms generously with salt and pepper.
  5. Set the pan over high heat and add a tablespoon of the neutral oil, swirling to coat. When the oil is shimmering and a drop of water sizzles violently as it hits the pan, add half the scallops in a single layer, being sure to leave at least an inch of space around each one. Once the scallops are in the pan don’t touch or move them for at least 90 seconds. Watch the bottom edges, and when a deep golden brown crust has formed add 1 tablespoon of butter to the pan, tilting and swirling to distribute. Carefully turn the scallops over - if they’re sticking and won’t release from the pan, let them cook for another 15 seconds, then flip them.
  6. Cook the scallops on the second side for about 60 seconds, until the bottoms are golden and the sides are barely firm when pressed. Transfer the first batch of scallops to a holding platter, wipe out the skillet, and repeat the process with the second batch.
  7. Serve: Scatter the lettuce onto serving plates, and place one fourth of the scallops on each plate. Spoon or drizzle sauce over the scallops, and garnish with toasted hazelnuts, chopped parsley, and pomegranate seeds. Serve immediately.
Notes
*Make sure to purchase what are know as dry scallops. Wet scallops have been treated with a preservative solution to extend shelf life, and they retain a lot of moisture and don't brown well. (They also don't taste all that great.) Scallops are sized according to the number of pieces in a pound, so U-12 means that there are about 12 scallops per pound. That's a nice size, but U-10 or U-8 is even better. I know it sounds counterintuitive, but the lower the number the bigger the scallop, and the larger the scallop, the easier it is to cook - you have more time to get it perfectly crusted before it cooks all the way through.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/seared-scallops-warm-grape-relish-toasted-hazelnuts/