Scallops Mussarra

Directions

1. 1
   In a saucepot, place 1/2 tablespoon butter, shallot, ginger and grapes.
2. 2
   Saute until soft.
3. 3
   Add sugar until dissolved and deglaze pot with wine and reduce till half.
4. 4
   After reduced, add demi glaze and reduce again until possible to coat the back of a spoon.
5. 5
   To finish sauce, add 1/2 tablespoon butter and season with salt and pepper.
6. 6
   Keep warm.
7. 7
   In a separate pan, add remaining butter.
8. 8
   Add seasoned scallops and saute until lightly browned.
9. 9
   Keep warm.
10. 10
    In a large stockpot, heat the oil and fry the potato and leek until crispy.
11. 11
    Season with salt and pepper.
12. 12
    To plate add 2 ounces of sauce on each dish and arrange 6 scallops around each plate.
13. 13
    Pile the vegetables in the center of the plate.
14. 14
    Garnish with parsley.