Pan-Seared Scallops with Champagne Grapes and Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons minced shallots
- 5 tablespoons unsalted butter, divided
- 1/3 cup sliced almonds, toasted
- Carbohydrate 8 g(3%)
- Cholesterol 77 mg(26%)
- Fat 19 g(29%)
- Fiber 1 g(5%)
- Protein 21 g(42%)
- Saturated Fat 10 g(48%)
- Sodium 631 mg(26%)
- Calories 287
Preparation 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. Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
Preparation 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. Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
