Scallops with Grapes and Watercress

Scallops with Grapes and Watercress

Enjoy this delightfully healthy scallop dinner with Jasmine Vineyards grapes! 🍇 Recipe & photo 📸 credit: Grapes from California
Course Main Course
Servings 4


  • 1/4 cup hazelnuts 16 large sea scallops, side muscles removed1/2 cup finely chopped shallots1 cup halved red California grapes
  • 2 bunches watercress, thick stems trimmed
  • 4 tbsp extra-virgin olive oil, divided
  • 1/4 tsp coarse salt
  • 1/2 tsp freshly ground black pepper, divided
  • 16 large sea scallops, side muscles removed
  • 1/2 cup finely chopped shallots
  • 1 cup halved red California grapes
  • 2 tbsp lemon juice


  • Preheat oven to 375 F.
  • Bake the hazelnuts on a sheet pan until toasted, about 8-10 minutes. Transfer to a kitchen towel and rub until skins come off (it’s ok if some of the skin remains on the hazelnuts). Coarsely chop and set aside.
  • Place the watercress in a large bowl and toss with 2 tablespoons of the olive oil, salt, and 1/4 teaspoon pepper. Divide between 4 plates.
  • Pat scallops dry and sprinkle with the remaining pepper. In a 12-inch heavy skillet heat the remaining olive oil over high heat (if you don’t have a 12-inch skillet, do the scallops in two batches). Add the scallops and cook 2 minutes. Turn and cook another 2 minutes. Transfer scallops to a plate and cover.
  • Add shallots to the pan and cook until shallots are golden. Add the grapes and lemon juice and bring to a simmer. Stir in any accumulated scallop juices.
  • Divide watercress among 4 plates, then top with scallops, grape sauce, and finish with the chopped hazelnuts. Enjoy!
Keyword Scallops

Get Fresh Alerts™

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!