Scallops Grenobloise Chef Jacques Pépin

Name: Scallops Grenobloise Chef Jacques Pépin
Ingredients: 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

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INGREDIENTS

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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

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2 slices white bread

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2 1/2 tablespoons peanut or canola oil

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1 lemon

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1 pound large scallops (about 16), rinsed under cold water to remove any sand

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1/2 teaspoon salt

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1/2 teaspoon freshly ground black pepper

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2 tablespoons drained capers

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6 tablespoons (3/4 stick) unsalted butter

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1/4 cup diced (1/2-inch) white mushrooms (about 3)

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1 tablespoon red wine vinegar

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2 tablespoons coarsely chopped fresh parsley, for garnish

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