Pan-Seared Scallops with Champagne Grapes and Almonds, (from Bon Appetit, October 2005)
16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley
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.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.