Scallop GrenobloiseCourse: DinnerCuisine: FrenchDifficulty: Easy
We love this recipe. The flavors are delicious. I have also made this with large or colossal shrimp. I do add a little white wine at the end to give the sauce a bit of depth and also scrape up the bottom of the pan. Don’t get scared with the jalapeño as it add flavor not heat. Once the prep is done, this comes together very quickly. I like to serve it with rice and roasted broccoli or sauté Swiss chard.
The sauce can easily be used for a fillet of fish or even chicken. I do think it needs a little white wine at the very end.
1 large lemon
16 large or jumbo scallops
1 teaspoon kosher salt, divided
1 teaspoon fresh black pepper, divided
2 Tablespoons olive oil
2 Tablespoons salted butter
3 Tablespoons drained capers
1 medium jalapeno, seeds/rib removed, chopped
2 Tablespoons fresh chopped parsley
2-4 Tablespoons dry white wine
- Using a pairing knife, remove the peel and pith from a whole lemon. Cut the lemon into segments, removing seeds and then cut each segment in half. Set aside.
- Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon fresh ground black pepper. Heat oil in a pan and place the scallops seasoned side down, allow to cook for 3-4 minutes and season this side of the scallops. Flip them over and cook for an additional 3-4 minutes until done. Remove from pan to a warm plate and cover loosely with foil.
- Add the butter to the pan and melt over medium high. Add the capers and jalapeño and stirring often until they begin to sizzle about 1 minute. Stir in lemon segments, parsley and season with salt and pepper. Add the wine and deglaze the pan.
- Add the scallops back to the pan to quickly reheat then serve on a bed of rice and spoon the sauce over the scallops. Garnish with more fresh chopped parsley.