Pan-Seared Scallops with Champagne Grapes and Almonds

Caramelized Champagne grapes make the ideal jammy sauce.

16 large sea scallops, side muscles removed
5 Tbsp. unsalted butter, divided
1½ Tbsp. shallots, minced
2/3 cup Champagne grapes (about 4 oz) or black grapes, halved
1½ Tbsp. lemon juice, freshly squeezed
1/3 cup almonds, toasted, sliced
1½ Tbsp. fresh Italian parsley, chopped

Sprinkle scallops with salt and pepper. Melt 3 Tbsp. 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.

Makes 4 main-course servings.