Pan-Seared Scallops with Champagne Grapes and Almonds
Succulent sea scallops pan-seared to golden perfection, served with sweet Champagne grapes and toasted almonds in a buttery shallot sauce. This elegant dish combines delicate seafood with fruity and nutty elements for a luxurious dining experience.
Ingredients
- •16 piece large sea scallops, side muscles removed
- •5 tablespoons unsalted butter, divided
- •1½ tablespoons minced shallots
- •⅔ cup Champagne grapes
- •1½ tablespoons fresh lemon juice
- •⅓ cup sliced almonds
- •1½ tablespoons chopped fresh Italian parsley
Cooking Instructions
- 1.
Sprinkle scallops with salt and pepper.
2 min
- 2.
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 medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
10 min
- 3.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
3 min