Seared Scallops with Green Grape Salsa

The scallops are great, but the green grape salsa on the side steals the show!
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Alexa Weibel

Start to Finish: 20 minutes

Servings: 4

Ingredients

  • 1/2 lb. green grapes, halved (about 1 1/2 cups)

  • 1/4 cup fresh flat-leaf parsley leaves

  • 1 small shallot, minced

  • 3 tbsp. EVOO

  • 2 tsp. Champagne vinegar

  • 1 1/2 tsp. chopped fresh tarragon

  • 1 small clove garlic, finely grated

  • 1/4 tsp. sugar

  • 2 tbsp. canola oil

  • 12 large scallops

  • 4 tbsp. butter

  • 4 sprigs fresh thyme

Preparation

In bowl, toss first 8 ingredients; season. In cast-iron skillet, heat canola oil over high. Pat scallops dry; season. Sear until browned on bottom, 1 to 2 minutes. Remove from heat; turn scallops. Add butter and thyme. Tilt pan; baste scallops until just cooked through, about 2 minutes. Serve over grape salsa.

Nutrition Information

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