Pan-Seared Scallops With Champagne Grapes and Almonds

sandrasothere's Note:

From Bon Appetit. The combination of flavors in this dish are simply wonderful.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 16 large sea scallops , side muscles removed
• 5 tablespoons unsalted butter , divided
• 1 ½ tablespoons shallots , minced
• 2⁄3; cup champagne grapes or 2⁄3; cup seedless black grapes , halved
• 1 ½ tablespoons fresh lemon juice
• 1⁄3; cup sliced almonds , toasted
• 1 ½ tablespoons fresh Italian parsley , chopped

Directions:

1. Sprinkle scallops with salt and pepper.
2. Melt 2 tablespoons butter in very large skillet over medium-high heat.
3. Cook butter until beginning to brown, about 2 minutes.
4. Add scallops, cook 2 minutes per side.
5. Transfer scallops to plate, tent with foil.
6. Melt remaining butter in same skillet over miduim-high heat.
7. Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
8. Stir in lemon juice and any accumulated scallop juices.
9. Bring mixture to a boil, season with salt and pepper.
10. Stir in almonds and parsley.
11. Place 4 scallops on each of 4 plates.
12. Spoon sauce over and serve.

Reviews

[FLKeysJen]

Champagne grapes are the greatest - and super tasty in this sauce with the shallots. This is very quick to make and definitely impressive. Next time I'll start off with the pan on higher heat - and without the butter - to get a better sear on the scallops.

[Merlot]

Want to impress your guests??? Then this is the dish for you. The scallops turned out tender and succulent. The grapes are a perfect addition to the scallops and the almond added a nice crunch. Awesome dish, you won't be sorry you tried this recipe. Thanks for sharing, Sandrasothere.