Pan-Seared Scallops with Champagne Grapes and Almonds

Directions

1. 1.

   Sprinkle scallops with salt and pepper.

2. 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.

3. 3.

   Place 4 scallops on each of 4 plates. Spoon sauce over and serve.