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Pan-Seared Scallops with Champagne Grapes and Almonds


Pan-Seared Scallops with Champagne Grapes and Almonds Recipe

Ingredients:
  • 16 large sea scallops, side muscles removed
  • 5 tablespoons unsalted butter, divided
  • 1 1/2 tablespoons minced shallots
  • 2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
  • 1 1/2 tablespoons fresh lemon juice
  • 1/3 cup sliced almonds, toasted
  • 1 1/2 tablespoons chopped fresh Italian parsley
Directions:
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