Top Chef, Season 6, Episode 13, Quickfire Challenge Winner

2 Servings

• 4 Each Grape Leaves
• 1 head cauliflower
• 1 shallot peeled and minced
• 4 each grape vine branches
• 300ml minus eight vinegar
• 1/4 cup sliced almonds
• 1/4 cup golden raisins
• 12 each bay scallops
• 8 each green grapes
• 1 teaspoon ras el hanout
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• Salt to taste

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.