• 1 tablespoon butter
  • 1 pound fresh sea scallops
  • salt and pepper
  • 2 handfuls of fresh baby spinach
  • 6-8 pieces cracker bread – Kirkland (Costco) brand parmesan cracker bread is good, but any other simple cracker bread (or make your own) would work. Just don’t get something too seasoned or else the flavor will take over. A simple black pepper cracker bread from Whole Foods is my favorite.

Grape sauce

  • 1 tablespoon butter
  • 1/2 cup sliced shallots
  • 1/2 cube beef bouillon
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 2 1/2 cups red seedless grapes
  • salt and pepper
  • 1/2 cup cream
  • 1/2 teaspoon dried oregano


  1. Heat a large skillet over medium heat; add butter and sea scallops. Sear on both sides until golden brown. Season to taste with salt and pepper. Remove from heat and cover.
  2. To prepare grape sauce, in the same pan combine butter, shallots, beef bouillon and grapes. Season to taste with salt and pepper. Cook for 1 minute.
  3. Add balsamic vinegar to the grapes and stir to deglaze the pan. Stir in lemon juice, cream and oregano. Reduce heat to low and cook for about 10 minutes or until the sauce thickens.
  4. To assemble each serving, place some spinach leaves in the center of a plate. Place 1 piece of cracker bread on top. Place a few scallops on top and then a few spoonfuls of sauce. Repeat with 2 more layers.
  5. Pour sauce over and around each stack. Serve immediately.