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love me, love me a Valentine's day menu
by Yee-Fan Sun|
1 2 3 4
continued from page 2

pan-seared scallops with grapes and almonds
The sweet-tart flavors of sautéed grapes paired with nutty almonds makes for a yummy, rich sauce that accents the mild brininess of fresh scallops. Serve with steamed jasmine or basmati rice to sop up all the tasty juices.

3 Tbsp. butter
12 large sea scallops
1/2 a shallot
½ cup black or red seedless grapes
1 Tbsp. fresh squeezed lemon juice
2 tsp. brown sugar
1 tsp. country Dijon mustard
¼ cup of sliced almonds
big splash of white wine
fresh Italian parsley for garnish

time 15 minutes
serves 2

1 Quarter the grapes. Peel and mince the shallot. Chop up the parsley (enough to yield a tablespoon or so). Now, in a dry skillet toast, toast the sliced almonds over medium heat until lightly browned. Set the almonds aside. Mix the lemon juice, brown sugar and mustard together in a small bowl.

2 Sprinkle the scallops with plenty of salt and pepper all over. Heat 2 Tbsp. of butter in a skillet thatís large enough to accommodate all your scallops, over medium-high. When the butter starts to brown, arrange the scallops in the pan. Cook for 3 minutes per side (2 minutes if the scallops seem on the smaller side). The scallops should be nicely browned and just cooked-through in the middle (make a small slice in a larger one to check for doneness). Transfer to a baking dish and cover with foil. Set aside.

3 Lower the heat to medium and add another Tbsp. of butter to the pan. Saute the shallot and grapes for a minute or two, until the shallot is soft and the mixture sizzly-aromatic. Stir in a big splash of white wine, and scrape up any browned bits that have accumulated from searing the scallops. Now add the lemon juice, brown sugar and mustard mixture, along with any scallop juices that have accumulated from the resting scallops. Let the mixture come to a bubble, then stir in the almonds and parsley.

4 To serve, divide the scallops and spoon on the sauce, all over a bed of steamed rice.

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