Caramelized Champagne grapes make the ideal jammy sauce.
Recipe information
Yield
4 first-course
Ingredients
16
large sea scallops, side muscles removed
5
tablespoons unsalted butter, divided
1
1/2 tablespoons minced shallots
2
/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1
1/2 tablespoons fresh lemon juice
1
/3 cup sliced almonds, toasted
1
1/2 tablespoons chopped fresh Italian parsley
Need to make a substitution?
Preparation
Step 1
Sprinkle scallops with salt and pepper. 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.
Step 2
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.