Pan-Seared Scallops With Champagne Grapes and Almonds Recipe #146875
From Bon Appetit. The combination of flavors in this dish are simply wonderful.
by *sandra*
25 min | 10 min prep
SERVES 4
- 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
- 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.
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5 stars