Serves 4

16 large sea scallops, side muscles removed
Sea salt and freshly ground pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 cup halved Champagne grapes
¼ cup white wine
½ cup sliced almonds, toasted
2 tablespoons chopped fresh Italian parsley
Sprinkle the scallops with salt and pepper

Heat 2 tablespoons of the olive oil in a large nonstick sauté pan over medium-high heat. Add the scallops, and cook 2 minutes per side. Transfer the scallops to warm plate; tent with foil.

Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the shallots and grapes; sauté until the shallots are golden, stirring occasionally, about 2 minutes.

Stir in the wine and any accumulated scallop juices; bring the mixture to boil. Season to taste with salt and pepper. Stir in the almonds and parsley.

Divide the scallops among 4 plates, top with the sauce, and serve.

Recommended wine
Dijon Clones Chardonnay 2003
Pine Ridge Winery Napa, California

Alternatives
Chardonnay or Sauvignon Blanc