Scallops Grenobloise

Serves 1
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Directions

  1. 1Segment and slice one lemon.
  2. 2Chop the parsley.
  3. 3Season the scallops with salt.
  4. 4Add neutral oil to a pan over medium-high heat.
  5. 5Place the scallops into the hot oil.
  6. 6Cook until nicely browned on one side.
  7. 7Flip the scallops and cook the other side for 1 minute.
  8. 8Remove the scallops from the pan.
  9. 9Add butter to the pan.
  10. 10Cook the butter over medium heat while stirring for about 4 minutes until nicely browned.
  11. 11Squeeze the juice from the halved lemon into the pan and stir.
  12. 12Add the lemon segments and capers to the pan and stir.
  13. 13Add the scallops back to the pan.
  14. 14Baste the scallops with the sauce for 2 minutes.
  15. 15Remove the scallops from the pan.
  16. 16Stir in the chopped parsley into the sauce.
  17. 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.