Pan-Seared Scallops with Champagne Grapes and Almonds
['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']
Sprinkle scallops with salt and pepper.
Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
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