Pan-Seared Scallops with Champagne Grapes and Almonds

Ingredients

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

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