SCALLOPS GRENOBLOISE CHEF JACQUES PéPIN

Scallops Grenobloise Chef Jacques Pépin image

Provided by @MakeItYours

Number Of Ingredients 12

A traditional sauce for fish and shellfish, grenobloise consists of diced lemon flesh, capers, and croutons. Here I add mushrooms. This recipe is a winner and works equally well with fish or shrimp. I prefer to use large diver scallops from a reputab
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

Steps:

Preheat the oven to 350 degrees F. Cut the bread into ½-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 ½-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 1½ 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.