Pan Seared Scallops with Champagne Grapes and Almonds
Elevate your seafood game with this elegant recipe for Pan Seared Scallops with Champagne Grapes and Almonds, a stunning combination of flavors and textures that's perfect for special occasions or a luxurious dinner at home. Perfectly seared sea scallops achieve a golden crust, while sweet, juicy champagne grapes and nutty toasted almonds add a delightful contrast. A buttery, white wine sauce infused with the brightness of lemon and the earthiness of fresh parsley ties everything together beautifully. Ready in just 25 minutes, this gourmet dish is as easy as it is impressive, offering a restaurant-quality experience in the comfort of your own kitchen. Make it the centerpiece of your next dinner party or a romantic evening in!
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup champagne grapes
- 0.25 cup sliced almonds
- 1 medium (finely minced) shallot
- 0.25 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil.
Once the butter is melted and begins to foam, place the scallops in the skillet in a single layer without overcrowding. Sear for 2-3 minutes on one side until a deep golden crust forms, then flip and cook for another 1-2 minutes on the other side. Remove scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter.
Add the minced shallot and cook for 1-2 minutes until softened.
Stir in the champagne grapes and cook for another 1 minute until they soften slightly but remain intact.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 1-2 minutes to reduce slightly.
Stir in the lemon juice and chopped parsley.
Return the scallops to the skillet, spooning the sauce over them to heat through briefly (about 30 seconds).
In a small dry skillet, toast the sliced almonds over medium heat for 2-3 minutes until golden and fragrant.
Serve the scallops on a warm plate, garnished with the sauce, champagne grapes, and toasted almonds.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 28.5 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
