Pan-Seared Scallops with Champagne Grapes and Almonds

Ingredients for 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

• 80g Champagne grapes (about 110g ) or black grapes, halved

• 1 1/2 tablespoons fresh lemon juice

• 80ml sliced almonds, toasted

• 1 1/2 tablespoons chopped fresh Italian parsley

How to make Pan-Seared Scallops with Champagne Grapes and Almonds

Sprinkle scallops with salt and pepper.

Melt 45ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.