Yield: 2 servings. 1 lb. Red Champagne Grapes* 1/2 cup ruby port 1 shallot, minced 1 1/2 Tbsp. champagne vinegar1/4 cup plus 3 Tbsp. extra virgin olive oil1/2 bulb jicama, julienned 1 bunch watercress, cleaned 10-12 Red California Seedless Grapes , halved 10 Weathervane scallops to taste, salt and pepper1/4 cup olive oil2 Tbsp. butter for garnish, flat leaf parsley, finely minced For Syrup: De-stem the grapes and put them in a non-corrosive pot. Add port to the grapes and crush ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.