½ cup white verjus (unfermented grape juice)
1 tablespoon white balsamic vinegar
Grated zest of 1⁄3 lemon
1 teaspoon fresh lemon juice
5 basil leaves, roughly torn
¾ pound sea scallops, thinly sliced horizontally
Extra-virgin olive oil
20 seedless grapes, thinly sliced
A handful of small basil leaves
In a small bowl, combine the verjus, vinegar, lemon zest, juice, torn basil and 1 tablespoon water. Let the mixture steep for 20 minutes.Strain the verjus mixture into another small bowl. Season with salt, stirring until it dissolves.
Refrigerate until chilled. Divide the scallops among plates, then spoon the cold verjus mixture over the top. Drizzle with extra-virgin olive oil, sprinkle on a little sea salt and top with the grapes and basil leaves.
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