Pan-Seared Scallops With Champagne Grapes and Almonds |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bon Appetit. The combination of flavors in this dish are simply wonderful. 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 |
1/3 cup sliced almonds, toasted |
1 1/2 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.
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