elegant dinner gourmet salad scallops seafood sweet and sour

Scallops en Saor: Sweet & Sour Delight

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Scallops en Saor: Sweet & Sour Delight

Experience the exquisite flavors of Scallops en Saor, a delightful sweet and sour dish featuring perfectly seared scallops paired with a vibrant salad of grapes, chives, and tarragon. This elegant recipe is perfect for a special occasion or a gourmet dinner at home.

Author
Courtesy of Chef Chris Cosentino
Servings
2

Ingredients

  • 6 each U10 Scallops, dry pack
  • 3 Tbsp Grapers in brine or no peril Capers in brine
  • 3 Tbsp Plump Raisins
  • 3 Tbsp Pine Nuts
  • ¼ cup White Wine
  • ¼ cup White Wine Vinegar
  • 2 tsp White Cane Sugar
  • 2 Tbsp Extra Virgin Olive Oil
  • ¼ cup Green Grapes, sliced
  • 1 Tbsp Chives, 1” batons
  • 1 Tbsp Tarragon leaves, reserve the stem for cooking the scallops
  • 3 Tbsp Butter
  • Kosher Salt
  • Black Pepper

Directions

  1. Using a paper towel, blot the scallops dry then let set on a tray to come to room temperature for 5 minutes before searing.
  2. While the scallops come to temperature, get all your mise en place together so this dish can come together quickly.
  3. Build the salad in advance of cooking the scallops and making the sauce: slice the grapes into rings and place in a bowl. Cut 1-inch-long chive batons, & use small tarragon leaves as well julienne larger tarragon leaves and add to the bowl, set aside until ready to finish the dish.
  4. Inspect the scallops and remove the chain from the scallop, this will get tough when cooked. Season the scallops on both sides with kosher salt & fresh ground black pepper.
  5. In a skillet over medium-high heat, add the extra virgin olive oil, place the scallops in the pan. It’s important to not move the scallops so they start to caramelize. Add the butter and the tarragon branch while the scallop is cooking. When you shake the pan and the scallops move then you know the caramelization has happened and the scallops are ready to flip.
  6. Flip the scallops and baste in the butter making sure not to burn it, add the pine nuts, Grapers & raisins to the pan.
  7. Remove the scallops from the pan and set aside. Build the sauce in the pan using the natural juices from the scallops. Add the sugar, then deglaze with the white wine. Cook off the alcohol then add the champagne vinegar.
  8. Allow the mixture to come to a simmer then add back the scallops and baste them in the sauce. Adjust with fresh extra virgin olive oil.
  9. Place the 3 scallops in the center of each warm plate then sauce with the pinenut, raisin, Graper mix.
  10. Dress the salad with champagne vinegar & extra virgin olive oil then top the scallops with the dressed salad.
  11. Serve immediately.