Preheat the oven to 350 degrees. Cut the bread into 1/2-inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 6 to 8 minutes, or until browned. Set aside.

Peel the lemon, removing the skin and the white pith underneath. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2-inch pieces until you have about 2 tablespoons diced lemon flesh.

Remove any adductor muscles still attached to the scallops. Sprinkle them with the salt, pepper, and the remaining 1-1/2 tablespoons oil. Heat a large nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of four serving plates and sprinkle on the lemon pieces, capers, and bread cubes.

Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly (this is called noisette butter). Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top, and serve.

Chef's note: A traditional sauce for fish and shellfish, grenobloise consists of diced lemon flesh, capers. and croutons. Here I add muchrooms. This recipe is a winner and works equally well with fish or shrimp. I prefer to use large diver scallops from a reputale fishmonger. Avoid scallops with milky juice seeping out of them, an indications that they have been soaked in a solution to plump them, often the mark of inferior quality.