For the pan sauce, remove any of the larger, burned remnants from the pan (but don’t clean it out completely because the brown bits have tons of flavor). Decrease the heat to medium-low and add a touch of oil to the skillet if needed. Add the shallots and almonds and cook, stirring, until the shallots have softened, about a minute. Then add the marinade from the bowl, along with the milk. Whisk well. As soon as the sauce comes up to a bubble, decrease the heat, stir in the raisins, cover, and simmer, allowing the raw spices to be cooked, for 3 to 5 minutes.