Recipe Match for Champagne
Grilled Scallops with Ginger-Citrus Sauce
For the ginger-citrus sauce:
- 1/2 cup grapefruit juice
- 1/2 cup orange juice
- 1/2 cup finely chopped fresh ginger
- 1 cup sliced leek
- 1/2 cup dry sparkling wine
- 1 tablespoon agave nectar, or to taste
- 1 tablespoon chopped parsley
For the scallops:
- 12 ounces very large scallops (each at least 1 inch across)
- Fine sea salt
- 2 tablespoons butter
- Vegetable oil
- Ginger-citrus sauce
To make the ginger-citrus sauce:
1. Reserve 1 tablespoon each grapefruit juice and orange juice. Combine remaining juices, ginger, leek and wine in a nonreactive saucepan. Place pan over high heat. Bring to a boil, reduce to a simmer and cook for 5 minutes or until reduced by about a third. Strain mixture into a bowl, and rinse pan. Return strained juices to pan.
2. Add enough agave nectar to balance the acidity in the citrus and wine. (Sauce can be made up to 2 hours in advance.)
3. Just before serving, heat to a simmer and swirl in the reserved juices and parsley.
To make the scallops:
1. Blot scallops dry and sprinkle with sea salt.
2. Bring a grill to medium heat. Dip a wadded paper towel in vegetable oil and, using tongs, wipe over grill grate. (If the scallops are small enough to fall through the grate, brush oil over a sheet of aluminum foil, punch small holes in it 1 to 2 inches apart and place over the grate.)
3. Grill scallops 2 minutes. Turn and grill 1 minute more. Remove from heat and let rest 1 minute. An instant-read thermometer inserted into a scallop should register 125° F to 130° F.
4. Divide the scallops among 4 shallow bowls. Swirl butter and reserved parsley and juices into sauce, and spoon it over the scallops. Serves 4.
For dozens more recipe matches for Champagne and other sparkling wines, WineSpectator.com members can use our Recipe Search.