Yield: 4 servings
Notes:
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 reputable fishmonger. Avoid scallops with milky juice, an indication that they have
been soaked in a solution to plump them, often the mark of inferior quality
Ingredients:
2 slices white bread
2 ½ tablespoons peanut or canola oil
1 lemon
1 pound large scallops (about 16), rinsed under cold water to remove any sand
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons drained capers
6 tablespoons unsalted butter
¼ cup diced (1/2-inch) mushrooms (about 3)
2 to 3 tablespoons red wine vinegar
2 tablespoons coarsely chopped fresh parsley
Procedure:
Preheat the oven to 350 degrees. Cut the bread into a 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, and then cut between the
membranes to remove totally clean segments of lemon flesh. Cut enough of the flesh into ½-inch
pieces to have about 2 tablespoons of diced lemon flesh.
Remove and discard any abductor muscles still attached to the scallops. Sprinkle them with the
salt, pepper, and remaining 1½ tablespoons of oil. Heat a large nonstick skillet until very hot, and
add the scallops. Cook over medium heat 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 mushroom pieces. Cook for 2 to 4 minutes, or until
the butter browns lightly (this is called noisette butter). Stir in the red wine vinegar. Spoon the
sauce over the scallops, sprinkle the parsley on top, and serve.
Submitted By: Chef Jacques Pepin
Recipe Author: Chef Jacques Pepin
Original Photograph By: Chef Jacques Pepin/wosu.org
Photograph Retouched By: Recipe Spy
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf