Scallops with Almonds and Grapes
(Capesante con Mandorle e dell'Uva)
Ingredients:
16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 and 1/2 tablespoons minced shallots
2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1 and 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 and 1/2 tablespoons chopped fresh Italian parsley
Directions:
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; saute 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. 4 first-course servings.