Ingredients
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16
-
5
-
1 1/2
-
2/3
-
1 1/2
-
1/3
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Pan-Seared Scallops With Champagne Grapes and Almonds, From Bon Appetit The combination of flavors in this dish are simply wonderful , This dish was incredible It was our first time trying champagne grapes and they are SO good I don’t think this recipe would be nearly as good with regular grapes I loved this so much! Thank you for posting it!!, Champagne grapes are the greatest – and super tasty in this sauce with the shallots This is very quick to make and definitely impressive Next time I’ll start off with the pan on higher heat – and without the butter – to get a better sear on the scallops
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Steps
|
1
Done
|
Sprinkle Scallops With Salt and Pepper. |
|
2
Done
|
Melt 2 Tablespoons Butter in Very Large Skillet Over Medium-High Heat. |
|
3
Done
|
Cook Butter Until Beginning to Brown, About 2 Minutes. |
|
4
Done
|
Add Scallops, Cook 2 Minutes Per Side. |
|
5
Done
|
Transfer Scallops to Plate, Tent With Foil. |
|
6
Done
|
Melt Remaining Butter in Same Skillet Over Miduim-High Heat. |
|
7
Done
|
Add Shallots and Grapes, Saute Until Shallots Are Golden, Stirring Occasionally, About 2 Minutes. |
|
8
Done
|
Stir in Lemon Juice and Any Accumulated Scallop Juices. |
|
9
Done
|
Bring Mixture to a Boil, Season With Salt and Pepper. |
|
10
Done
|
Stir in Almonds and Parsley. |
|
11
Done
|
Place 4 Scallops on Each of 4 Plates. |
|
12
Done
|
Spoon Sauce Over and Serve. |
