PAN- SEARED SCALLOPS ~ CHAMPAGNE GRAPES & ALMONDS
16 large sea scallops, side muscles removed, 5 tablespoons unsalted butter, divided1-1/2 tablespoons minced shallots, 2/3 cup champagne grapes (4 ounces) or black grapes, halved1-1/2 tablespoons fresh lemon juice, 1/3 cup slivered or sliced almonds, toasted1-1/2 tablespoons chopped fresh Italian (flat-leaf) parsley, salt and pepper. Melt 3 tablespoons unsalted butter in a large skillet over medium-high heat. Cook the butter until it is browned, about 2 minutes. Salt and pepper your scallops before adding them to the pan. Cook 2 minutes on each side and transfer to a dish, covering to keep warm.Melt the remaining 2 Tablespoons of unsalted butter in the same skillet over medium-high heat. Add shallots and grapes; sauce until the shallots are golden brown, about one minute. Stir in fresh lemon juice and any accumulated scallop juice from the plate of cooked scallops. Bring to a boil and season with salt and pepper. Stir in almonds and parsley.Place scallops on individual plates and spoon the sauce over them. Serve immediately.