Sauteed Scallops with Grapes

• 20 whole Scallops
• 1 Tablespoon Olive Oil (approximately)
• 1 Tablespoon Butter (approximately)
• 1 whole Small Shallot, Chopped
• 1- 1/2 cup Seedless Green And Red Grapes, Halved
• 1 whole Lemon, Juiced And Zested
• 1/4 teaspoons Kosher Salt To Taste
• 18 teaspoons Freshly Ground Black Pepper, To Taste
• 1/2 cups Flat Leaf Parsley

1. 1.
2. Heat butter and oil in a heavy-bottomed skillet until oil shimmers and butter is melted.
3. 2.
4. Dry the scallops with paper towel and add them to the panin batches if necessary; dont crowd them.
5. Cook on first side until caramelized.
6. Flip and cook another minute.
7. Remove scallops and cover with foil to keep warm.
8. 3.
9. Add shallot and a little more butter if necessary and saute until just browned (a minute or so).
10. 4.
11. Add grapes, lemon juice and zest, and salt and pepper.
12. Saute until grapes are heated through.
13. 5.
14. Return scallops and any juices to the pan and stir to coat with sauce.
15. 6.
16. Add parsley and serve immediately.

olive oil, butter, shallot, red grapes, lemon, kosher salt, freshly ground black pepper, parsley

Taken from tastykitchen.com/recipes/main-courses/sauteed-scallops-with-grapes/ (may not work)