Pan-Seared Scallops with Champagne Grapes and Almonds

Pan-Seared Scallops with Champagne Grapes and Almonds
Photo by Brian Leatart

Ingredients

  • 2/3 cup Champagne grapes or black grapes
  • 16 large sea scallops, side muscles removed
  • 1/3 cup sliced almonds
  • 1 ½ tablespoons shallots
  • 5 tablespoons unsalted butter
  • 1 ½ tablespoons fresh Italian parsley
  • 1 ½ tablespoons fresh lemon juice

Sprinkle scallops with salt and pepper. Melt 3 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 mediu...

View full recipe at Epicurious

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