PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    large sea scallops, side muscles removed

  • 5

    tbs unsalted butter, divided

  • 1 1/2

    tbs minced shallots

  • 2/3

    cup Champagne grapes (about 4 ounces) or black grapes, halved

  • 1 1/2

    tbs fresh lemon juice

  • 1/3

    cup sliced almonds, tosted

  • 1 1/2

    tbs chopped fresh Italian parsley

Directions

Sprinkle scallops with salt and pepper. Melt 3 tbs butter in very heavy skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallop to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; saute until scallots are golder, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley. Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

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