Pan-Seared Scallops With Champagne Grapes and Almonds

"From Bon Appetit. The combination of flavors in this dish are simply wonderful."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. Paris D
    This dish was incredible. It was our first time trying champagne grapes and they are SO good. I don't think this recipe would be nearly as good with regular grapes. I loved this so much! Thank you for posting it!!
     
  2. 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.
     
  3. 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.
     
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