Sauteed Scallops with Grapes

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   1.

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   Heat butter and oil in a heavy-bottomed skillet until oil shimmers and butter is melted.

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   2.

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   Dry the scallops with paper towel and add them to the panin batches if necessary; dont crowd them.

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   Cook on first side until caramelized.

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   Flip and cook another minute.

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   Remove scallops and cover with foil to keep warm.

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   3.

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   Add shallot and a little more butter if necessary and saute until just browned (a minute or so).

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    4.

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    Add grapes, lemon juice and zest, and salt and pepper.

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    Saute until grapes are heated through.

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    5.

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    Return scallops and any juices to the pan and stir to coat with sauce.

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    6.

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    Add parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.