Scallops Grenobloise
Serves 1
Directions
- 1Segment and slice one lemon.
- 2Chop the parsley.
- 3Season the scallops with salt.
- 4Add neutral oil to a pan over medium-high heat.
- 5Place the scallops into the hot oil.
- 6Cook until nicely browned on one side.
- 7Flip the scallops and cook the other side for 1 minute.
- 8Remove the scallops from the pan.
- 9Add butter to the pan.
- 10Cook the butter over medium heat while stirring for about 4 minutes until nicely browned.
- 11Squeeze the juice from the halved lemon into the pan and stir.
- 12Add the lemon segments and capers to the pan and stir.
- 13Add the scallops back to the pan.
- 14Baste the scallops with the sauce for 2 minutes.
- 15Remove the scallops from the pan.
- 16Stir in the chopped parsley into the sauce.
- 17Serve the scallops covered in sauce, garnished with a little more parsley.
Ingredients
- 10 unit scallops
- 1 unit lemon
- 1 unit lemon
- 2 Tbsp chopped parsley
- 2 Tbsp neutral oil
- 6 Tbsp butter
- 1.5 Tbsp capers
- salt
Equipment
pantongsbowlwhiskspoonplate
Tips
- Ensure scallops are dried well before searing.
- Cook butter over medium heat, stirring, until nicely browned for the sauce.
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