Top Chef, Season 6, Episode 13, Quickfire Challenge Winner
Heat a small sauté pan. Add the olive oil. Sweat the shallot until translucent. Add the butter. Cook until frothy, golden and smells nutty.
Add the almonds, raisins and cauliflower. Season with the razel hanout and salt. Remove from heat. Roll the filling in the grape leaves. Place the minus 8 in a small pot. Reduce to syrup. Peel the grapes. Skewer the grapes and scallops on the grape vines. in a small sauté pan, add 1t butter. Season the kabobs with salt. Lightly sauté in the butter. Place one grape leaf bundle on the center of each plate. Drizzle the reduction around the outside. Place one kabob on each grape leaf parcel.