Sauteed Scallops with Grapes

1. Heat butter and oil in a heavy-bottomed skillet until oil shimmers and butter is melted.
2. Dry the scallops with paper towel and add them to the pan–in batches if necessary; don’t crowd them. Cook on first side until caramelized. Flip and cook another minute. Remove scallops and cover with foil to keep warm.
3. Add shallot and a little more butter if necessary and saute until just browned (a minute or so).
4. Add grapes, lemon juice and zest, and salt and pepper. Saute until grapes are heated through.
5. Return scallops and any juices to the pan and stir to coat with sauce.
6. Add parsley and serve immediately.