Serving for 2

Ingredients
½ doz U-10 Scallops
20 Red Grapes (cut in half)
2T Extra Virgin Olive Oil
4OZ Butter (cubed)
1T Italian Parsley (chopped)
½ C White Wine
Salt / Pepper to taste

Method of Preparation
Place olive oil and 2 oz. of butter in a sauté pan on high heat. Clean, season (with salt and pepper to taste)  and sear scallops on high heat until caramelized.  Flip scallops and deglaze with white wine. Add grapes, parsley and remaining butter.  Add salt and pepper to taste and plate.

Cook time 7 min

Eat well and live longer…

Chef Walter Ellerbe ~ ‘the soulful gourmet ‘