Scallops Grenobloise

Recipe courtesy of Jacque Pepin's More Fast Food My Way

Serves 4 to 6

  • 2 slices white bread
  • 2 1/2 tablespoons peanut or canola oil
  • 1 lemon
  • 1 pound large scallops (about 16), rinsed under cold water to remove any sand
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper 2 tablespoons drained capers
  • 6 tablespoons (3/4 stick) unsalted butter 1/4 cup diced (1/2-inch) white mushrooms (about 3)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons coarsely chopped fresh parsley, for garnish

Scallops Genobloise

Scallops Genobloise

Click image to enlarge




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. 

Louisiana Recipes Weekly


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