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 ...
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