PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

By á-32773

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

Preparation

Step 1

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.