J'aime~

Beaucoup!


I was on a mission for large scallops:) None in my little town..But Jacques went to Costco while I was at work and found them there..
When I saw this recipe.. At NP.. I knew I had to make it! I looked through that beautiful blog one evening and this..(apart from beaucoup more).. probably because of my delicious champagne grapes in the fridge..struck a chord!

I could have caramelized them one iota more..:)I am careful and prudent and much too much so..but the last time I made scallops we ate Gumby.
I saw Jeffrey make his on the Next Food Network Star..I dried..and seasoned ..and warmed the pan..then the butter..but... still..I need one more practice:) Then added the most wonderful sauce in the world from Noble Pig..:)
We were in heaven the night I made these..we ate late.. later than usual..could that be why they were soooo over the moon? I don't think so:)

Run out and get champagne grapes..French shallots in a cute box if you can:)



... a lemon and scallops(JUMBO) and parsley:)


So worth the small endeavour:) Jacques said ..we must have a piece of bread somewhere for me to finish our sauces:)

Keeper~In a safe place to never lose~
Thank you..
I cannot wait to make them again..sweet pearls ..dans la mer~

La Recette~
Pan-Seared Scallops with Champagne Grapes and Almonds
adapted from Bon Appetit

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.