Pan Seared Scallops with Grapes and Almonds


1 pound Sea Scallops (about 16 pcs.)
3 Tbsp. Plugra Clarified butter
1 ½ Tbsp minced shallot
2/3 cups small grapes (champagne)
1 ½ Tbsp. lemon juice


Melt 1 Tbsp; butter in skillet over medium high heat; 1 minute, till brown. Sear scallops; 2 minutes per side, remove to warm plate. Add remaining butter, shallots, and grapes sauté till shallots are golden; about 2 minutes. Stir in lemon juice and serve over scallops.
[Recipe submitted by Sue Peterson}