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Recipe for Scallops and Grapes

10 Digby scallops
1 small shallot, minced
1/2 cup grapes, sliced in half (we mixed green & red, you could use either... I'm guesstimating the amount)
1 1/2 TB butter
1 TB olive oil (guesstimate, again)
1 TB fresh parsley, coarsely chopped
juice from 1 lemon
lemon zest
pepper
sea salt

Season the scallops with salt & pepper.

Heat olive oil & 1/2 TB butter in a skillet. When the oil shimmers/butter melts add the scallops. Let cook about 2 minutes (until caramelization) on one side, flip and cook for another 1-2 minutes. Remove from pan, put on a plate and tent with tinfoil to keep warm.

Add the rest of the butter to the pan, add the minced shallot and let it cook out for about a minute until golden. Add the lemon zest, grapes, lemon (just squeezing out the lemon halves into a pan) and a bit of salt & pepper. Heat until the grapes are warmed through. Add the scallops and any of the runoff juice back into the pan and toss in the sauce. Throw the parsley in at the last minute, do another quick toss and then voila! Plate 'er up.