Amazing!! Top 10 recipe we've ever made for sure. From Bon Appetit. This really was a great meal however if you read the main contents of the the dish—butter—how could it not be. The sweet/seafood mixture of the gapes and scallops went together so perfectly. Then the almonds really add a great little extra crunch. I might use sliced instead of slivered next time—I don't know why, I just think the slivered may have added a bit too much crunch. Whatever, I'm getting nit-picky. The dish is actually pretty easy to throw together too, it just took about a half hour total which is great because now you can eat gourmet on a weeknight (hey, that should be the title of this post). If you can find the champagne grapes you should take advantage of them. Harris Teeter (our grocer) had a sign saying they're only available from something like June-September so you need to act fast if you're in the South. Problem is we now have a bunch of left over Champagne grapes and no idea what to do with them. So please feel free to comment on some suggestions!
On a side not Jessi and I found this recipe by perusing through a cool site called Food Gawker. We have not taken the time to create an account and start sharing some photos but think we will. This is a great place to find some inspiration too. We're sure a bunch of you are already on it. Do ya'll enjoy this site?
- 16 large sea scallops
- 5 Tablespoons unsalted butter, divided
- 1.5 Tablespoons minced shallots
- 2/3 cup Champagne grapes (4 ounces) or black grapes, halved
- 1.5 Tablespoons fresh lemon juice
- 1/3 cup slivered or sliced almonds, toasted
- 1.5 Tablespoons chopped 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 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.