Pan Seared Scallops With Champagne Grapes And Almonds

From bon appetit. The combination of flavors in this dish are simply wonderful.

Sprinkle scallops with salt and pepper.

Melt 2 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 miduim-high heat.

Add shallots and grapes , saute until shallots are golden , stirring occasionally , about 2 minutes.

Stir in lemon juice and any accumulated scallop juices.

Bring mixture to a boil , season with salt and pepper.

Stir in almonds and parsley.

Place 4 scallops on each of 4 plates.

Spoon sauce over and serve.

sea scallops, unsalted butter, shallots, champagne grapes, fresh lemon juice, sliced almonds, fresh italian parsley