16 large sea scallops, side muscles removed
5 Tablespoons unsalted butter, divided
1-1/2 Tablespoons minced shallots
2/3 cup Champagne grapes (4 ounces) or black grapes, halved
1-1/2 Tablespoons fresh lemon juice
1/3 cup slivered or sliced almonds, toasted
1-1/2 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

Champagne grapes are not the grapes that vintners make champagne with but are called such because they look like the little bubbles that float in a lovely glass of champagne.

Champagne grapes are rather a grape variety called ‘Corinth’, small, seedless little pops of pure grape juice are also used dried. As a dried grape they can be known as Zante currants or simply currants but are not true currants.

Look for dark grapes which indicates a state of ripeness and sweetness when shopping for Champagne grapes. Grapes that look wrinkled have passed their prime and won’t be as sweet. Store in the refrigerator and wash before use. Champagne grapes look elegant as a garnish to any dish and will sit perfectly well on a fruit and cheese platter but are easily versatile in cooking. Here is a wonderful recipe from our friends at Noble Pig Winery, originally adapted from Bon Appetit magazine.

Can’t find Champagne Grapes? Call click to find our friends at Melissa’s Produce and they will send some out to you right away!

Pan-Seared Scallops with Champagne Grapes and Almonds