Pan-Seared Scallops With Champagne Grapes and Almonds

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 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

Directions

1. 1

   Sprinkle scallops with salt and pepper.

2. 2

   Melt 2 tablespoons butter in very large skillet over medium-high heat.

3. 3

   Cook butter until beginning to brown, about 2 minutes.

4. 4

   Add scallops, cook 2 minutes per side.

5. 5

   Transfer scallops to plate, tent with foil.

6. 6

   Melt remaining butter in same skillet over miduim-high heat.

7. 7

   Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.

8. 8

   Stir in lemon juice and any accumulated scallop juices.

9. 9

   Bring mixture to a boil, season with salt and pepper.

10. 10

    Stir in almonds and parsley.

11. 11

    Place 4 scallops on each of 4 plates.

12. 12

    Spoon sauce over and serve.