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 1/2 tablespoons fresh Italian parsley, chopped
-
1/3 cup sliced almonds, toasted
Instructions
- 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.