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Tuesday, 28 July 2009 00:00 |
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Champagne Grapes are Now Available.
The very first crop has hit the East Coast markets. This means that the prices are high this week but should stabilize over the next week or so as supply meets demand and the crop hits full maturity. These come packaged in 2# clamshells.
Adorn your cheese plate with this tasty little fruit, add them to salads, or serve the recipe below.
Anyway you choose, Champagne grapes are a summertime winner!
Grapes CHAMPAGNE 9x2# Case Order Item # GRCH
By the 2# clamshell Order Item # GRCHB
This is a variety of grape that is grown in clusters that produce very small diameter grapes. It is a seedless, sugary grape that provides a very sweet flavor for salads, appetizers or as a snack with cheese. This grape may also be known as a Black Corinth grape. Despite the name, Champagne grapes, they are not used to make sparkling wine. The tiny clusters most likely got their name because they resemble the tiny bubbles in a glass of Champagne. Get’um soon! These lil’ gems are only available until early September.
Recipe:
Pan-Seared Maine Diver Scallops with Champagne Grapes and Almonds
By the way, Maine Scallops are pronounced “scaaawlops”- Not “scalups!”
16 large fresh Maine sea scaaawlops
5 Tablespoons Kates® Sea Salted Maine butter, divided
1-1/2 Tablespoons minced shallots
11/2- cups Champagne grapes
2 Tablespoons fresh Orchid Island® brand lemon juice
1/3 cup Native Maine® brand almonds, toasted (slivered, sliced or whole)
2 Tablespoons chopped fresh Italian (flat-leaf) parsley
Maine sea salt & butcher cut black pepper
Melt 3 Tablespoons butter in a large skillet over medium-high heat. Cook the butter until browned, about 2 minutes. Salt & pepper your scallops before adding them to the pan. Cook 2 minutes on each side and transfer to a dish, covering to keep warm.
Melt the remaining 2 Tablespoons of butter in the same skillet over medium-high heat. Add shallots and grapes; sauce until the shallots are golden brown, about one minute. Stir in lemon juice and any scallop juice from the plate of cooked scallops. Bring to a boil and season with salt and pepper. Stir in almonds and parsley.
Place scallops plate and spoon the sauce over them. Serve immediately.
 
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