Seared Scallops with Grape Jelly-Black Pepper-Rosemary Sauce served on Rice & Grape Pilaf

a happy home-cooked holiday meal

With the holidays right around the corner I wanted to provide a fancier than usual main meal. I debated on doing duck, but when I couldn't get that fresh (what the heck Whole Foods/Cincinnati), I narrowed in on scallops. Scallops are delicious, but can be pricey and are easy to over cook. I promise, if you follow my direction below you will have a happy home-cooked holiday meal.

Again the sauce is the star of this dish, much like my turkey meatball recipe. The sweetness of the grape jelly, spice from the black pepper, and perfume from the rosemary balance to create an interesting reduction. It's like little that I've had before, but is the taste of the holidays. This is the perfect dish to make when hosting one or two couples for a holiday get together. Here's how to make it...

Ingredients - Serves 4
1 Shallot, minced
1 C Rice (any variety)
15 oz. Can Vegetable Broth (approx. 1 3/4 C)
1/2 C Red Grapes, halved
1/4 C Slivered Blanched Almonds, toasted
1/4 C Grape Jelly
1 T Whole Black Pepper Corns
2 Sprigs Rosemary
1 Lemon, rind & juice
12 Large Sea Scallops (approx. 1 lb.)
Canola Oil
Kosher Salt

Directions

Begin by making the rice pilaf: In a high sided skillet over med-high heat add 1 T canola oil. Once the oil is hot add in the shallot and rice. Toast for 2-3 minutes then add in 1 tsp. salt, the vegetable broth, and enough water to cook the rice. The amount of water will vary depending on the type of rice you use. However, most rice recipes call for 1 part rice to 2 parts water (i.e. 1 C rice would call for 2 C water). Bring to a boil, then reduce the heat to a simmer, and cover. Cook for 25-30 minutes. Stir in the grapes and toasted almonds 5 minutes before the pilaf is done cooking. Keep warm.

As the pilaf cooks, make the sauce: In a small pot combine the jelly, pepper corns, rosemary, 3 strips lemon rind, 1/2 lemon juiced, and 3 T water to loosen the jelly. Stir together and bring to a bubble over medium heat. Reduce to a simmer and cook for 10-15 minutes or until reduced by half.

While the sauce reduces make the scallops: Heat a large cast iron skillet over high heat. Add 1 T canola oil and distribute evenly over the pan. Pat the scallops dry with a paper towel then season the tops with 1/2 tsp. salt. Place them seasoned side down into the preheated/oiled skillet and cook for 2 minutes. Season the second side with 1/2 tsp. salt, gently flip the scallops, and finish cooking, about 2 more minutes. Remove the scallops to a plate.

Finish the sauce & plate: Strain the sauce through a fine mesh sieve into a small bowl. Discard the solids. Plate each dish with about 3/4 C rice pilaf, 3 scallops, and a tablespoon or two of the grape jelly reduction. Hello holiday...enjoy!