Pan-Seared Scallops with Champagne Grapes and Almonds

Ingredients

• 0.3 cup almonds toasted sliced
• 4 ounces champagne grapes black halved
• 1.5 tablespoons juice of lemon fresh
• 1.5 tablespoons parsley fresh italian chopped
• 16 large sea scallops 
• 1.5 tablespoons shallots minced
• 5 tablespoons butter unsalted divided

Equipment

• frying pan
• aluminum foil

Directions

1. Sprinkle scallops with salt and pepper.
2. Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes.
3. Add scallops; cook 2 minutes per side.
4. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat.
5. 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.
6. Place 4 scallops on each of 4 plates. Spoon sauce over and serve.