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Scallops Grenobloise - Wonderful

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  • Scallops Grenobloise - Wonderful

    * Exported from MasterCook *

    Scallops Grenobloise

    Recipe By :"More Fast Food My Way," by Chef Jacques Pepin via Baltimore Sun

    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 slices white bread
    2 1/2 tablespoons peanut oil -- or canola oil (divided use)
    1 medium lemon
    16 large sea scallops, whole -- rinsed under cold water to remove any sand
    1/2 teaspoon salt
    1/2 teaspoon fresh ground black pepper
    2 tablespoons capers -- drained
    6 tablespoons unsalted butter -- (3/4 stick)
    1/4 cup mushrooms -- (about 3) diced (1/2-inch); white mushrooms
    1 tablespoon red wine vinegar
    2 tablespoons fresh parsley -- coarsely chopped, for garnish

    Preheat the oven to 350 degrees. Cut the bread into 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. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2-inch pieces until you have about 2 tablespoons diced lemon flesh.

    Remove any adductor muscles still attached to the scallops. Sprinkle the scallops with the salt, pepper and the remaining 1 1/2 tablespoons oil.

    Heat a large, nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes.

    Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly (this is called noisette butter). Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top and serve.

    "Sea scallops are nicely browned then plated and served topped with the lemon pieces, capers and bread cubes. The sauce of butter and mushrooms is made and spooned over the top of the dish."
    "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - November 5, 2008"
    T(Cook/Bake Time):
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    NOTES : I made these 11.15.08 - just wonderful. Left out the capers, didn't have any and wasn't about to buy them. This is a keep for scallop lovers and what a nice presentation.
    Attached Files