Pan-Seared Scallops With Champagne Grapes And Almonds

• 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

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.

muscles, unsalted butter, shallots, champagne grapes, lemon juice, almonds, fresh italian parsley

Taken from www.food.com/recipe/pan-seared-scallops-with-champagne-grapes-and-almonds-146875 (may not work)