Jul 16, 2009 5:05 pm US/Eastern
Tony Tantillo: Champagne Grapes
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well this week's tip is going to be with Champagne grapes.
Have you seen 'em? Let me show ya. Look at this, look how big I look next to these Champagne grapes!
Miniature, tiny grapes, and yes you've got to pick them off one at a time to eat 'em. Actually, they say to put them in your mouth like this and then close your teeth and pull out the stems through your teeth, but you know what? I'm not going to try this in this part of the segment, I'll try it when I'm all done and the camera's off because it can't be that pretty, but as a matter of fact that is the best way to enjoy them.
These are great to decorate different recipes with, or as a garnish for plate presentations.
What's great about Champagne grapes is they are sweet and they are delicious. Let's talk about selection; they are so funny to talk about.
When you select them, the tinier the better—I've never said that before when it comes to any produce item. You want to make sure that stem is nice and green, free from any raisins like all grapes; they must be pretty small raisins.
When you bring Champagne grapes home, because they are loaded with sugar and they are so small, they decay so fast. Store them at the very most for two or three days in the refrigerator right away.
Champagne grapes…put 'em in a glass of champagne for decorative purposes, or any way you want to enjoy them. Look at 'em…they smell good!
Pan-Seared Scallops with Champagne Grapes and Almonds
16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1½ tablespoons minced shallots
2/3 cup Champagne grapes (4 ounces)
1½ tablespoons fresh lemon juice
1/3 cup slivered or sliced almonds, toasted
1½ tablespoons chopped fresh Italian (flat-leaf) parsley
Salt and pepper
1. Melt 3 Tablespoons unsalted butter in a large skillet over medium-high heat. Cook the butter until it is browned, about 2 minutes. Salt and pepper your scallops before adding them to the pan. Cook 2 minutes on each side and transfer to a dish, covering to keep warm.
2. Melt the remaining 2 Tablespoons of unsalted butter in the same skillet over medium-high heat. Add shallots and grapes; sauté until the shallots are golden brown, about one minute. Stir in fresh lemon juice and any accumulated scallop juice from the plate of cooked scallops. Bring to a boil and season with salt and pepper. Stir in almonds and parsley.
3. Place scallops on individual plates and spoon the sauce over them. Serve immediately.
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