Pan-Seared Scallops With Champagne Grapes And Almonds - cooking recipe

Ingredients

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons shallots, minced
2/3 cup champagne grapes or 2/3 cup seedless black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons fresh Italian parsley, chopped

Preparation

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