Seared Sea Scallops with Almonds and Grapes

Seared Sea Scallops with Almonds and Grapes

Serves 4
Allergy Fish
Meal type Side Dish


  • 16 Large sea scallops (side muscles removed)
  • 5 tablespoons unsalted butter (divided)
  • 1 1/2 tablespoon shallots (minced)
  • 2/3 cups Champagne grapes (about 4 ounces) (or red grapes, halved)
  • 1 1/2 tablespoon fresh lemon juice
  • 1/3 cup sliced almonds (toasted)
  • 1 1/2 tablespoon fresh Italian parsley (chopped)


Step 1
Sprinkle scallops with salt and pepper.
Step 2
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 3
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.