Seared Scallops with Champagne Grapes & Almonds

Thoroughly dry scallops on both sides, and season with salt and pepper.

Melt butter in a saucepan over medium-high heat, and let it brown a bit, about 1 minute. Add the scallops in a single layer and cook for 3 minutes per side. Remove them to a platter, and cover with foil.

Add the onions into the pan, and cook for about 5 minutes, until softened. Add in the champagne grapes, and cook for 5 minutes more. Add in the wine to de-glaze the pan, scraping any bits off the bottom of the pan with a wooden spoon. Let the wine reduce to about half. Add in half of the parsley, and all of the almonds, and toss. Divide the grape mixture among four plates, and top with two scallops each. Garnish the plates with the remaining parsley, and serve immediately!

Notes: If you can’t find champagne grapes, you can use regular red or black grapes. If you do, just chop them into quarters.