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Pan-Seared Scallops with Champagne Grapes and Almonds

Caramelized Champagne grapes make the ideal jammy sauce.

Prep Time

        Prep and cook time: 20 minutes
        Yield: Serves 4


    •    2/3 tbsps fresh lemon juice
    •    1 1/2 tbsps minced shallots
    •    5 tbsps unsalted butter, divided
    •    1/3 cup sliced almonds, toasted
    •    1 1/2 tbsps chopped fresh Italian parsley
    •    16 large sea scallops, side muscles removed


  1. 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.
  2. Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

This great family recipe is thanks to bon appetit at


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