Pan-Seared Scallops with Champagne Grapes and Almonds

When you think of grapes, my guess is that, a) champagne grapes don’t spring immediately to mind, and b) you don’t think of something savory.  You need to change these thoughts on both counts.  Champagne grapes (called such because their diminutive size resembles the bubbles in a glass of champagne) are sweet, delicious, and incredibly juicy.  They can substitute in any dish calling for grapes (as I demonstrated in my last post on Waldorf Salad), make an attractive garnish on a fruit and cheese tray, and are one of the key ingredients in this delicious, savory recipe from an old issue of Bon Appétit magazine. 

This recipe goes together in a matter of minutes.  I served it as an entrée atop angel hair pasta, but two scallops on a plate, topped with the sauce would make an excellent starter for an elegant meal.

Pan-Seared Scallops with Champagne Grapes and Almonds

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Melissa’s Champagne grapes* (about 4 ounces)

1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted (I substituted Hazelnuts because I find them more flavorful)
1 1/2 tablespoons chopped fresh Italian parsley

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. 

*In lieu of Champagne grapes, black grapes, cut in half, may be substituted.

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