North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Sea Scallops Wrapped in Grape Leaves

 

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Sea Scallops Wrapped in Grapes Leaves by Chef Lil Miller.

This scallop recipe is one of my favorite dishes to make and it's also easy to prepare. I enjoy the flavor combinations of the grape leaves, lemon, and thyme, because it reminds me of my trip to Greece and the Mediterranean.

When shopping for scallops, I look for large plump ones from either Haggen's or Whole Foods because I like their quality seafood offerings. This is also a good time to pick up the rest of your ingredients, especially the jar of marinated grape leaves, fresh thyme, and lemon.

One of the great benefits about this dish is that it can be made ahead of time and kept in the refrigerator until you are ready to cook dinner. I like to serve the scallops with a favorite rice pilaf dish and grilled asparagus. Another fun aspect of this dish is that the packaging is also edible!

Yield: 6 servings

Ingredients:

1 pound sea scallops

1 16 ounce jar marinated grape leaves

18 sprigs fresh thyme leaves

1 fresh lemon, thinly sliced

½ cup dry white wine

½ pound melted salted butter

1 pinch sea salt

1 pinch cracked black pepper

Procedure

•Preheat oven to 350 degrees

•When shopping for scallops, look for ones that already have removed the muscle from the scallop. If the muscle hasn't been removed, ask the friendly fish monger to remove it for you while you continue to shop for the other ingredients.** nReserved the scallops for later.

•Open jar of grape leaves and carefully unroll the leaves. Use a cookie sheet lined with parchment paper and place 6 leaves in a circle overlapping each other in the middle. Creating about an 8 inch circle. Hint: Any leftover grape leaves can be used for making dolmas (a delicious Mediterranean stuffed dish with meat, rice or vegetables).

•Place 3 scallops in the center of the leaves.

•Top each scallop with a thyme sprig and lemon slice.

•Drizzle 2 teaspoons white wine and 2 teaspoons melted butter over the scallops.

•Season scallops with salt and pepper.

•Fold grape leaves up and over the scallops to form a package. Turn over so fold side is on the bottom.

•Place scallops in a 350 degree oven and bake for 12-15 minutes.

•Remove from oven, turn over the scallop package and place on a serving plate. Open each package carefully as these will be very hot.

Serve the scallops with extra lemon slices and thyme for garnish.

*Hint: If they aren't able to remove the muscle for you, look on the side of the scallops and you will see a small fibrous piece of meat, this is the muscle which attaches the scallop to the side of the shell. Simply peel this muscle from the side of scallop meat and discard.

Enjoy!

 

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