Name: Pan-Seared Scallops with Champagne Grapes and Almonds
Yield: Makes 4 first-course servings
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

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Pan-Seared Scallops with Champagne Grapes and AlmondsBrian Leatart

Despite their name, Champagne grapes aren't used to make the sparkling wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne. What to drink: A crisp, ripe white. Try: Icon 2004 Sauvignon Blanc, House of Nobilo, Marlborough, New Zealand ($20).

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