Scallops Grenobloise Chef Jacques Pépin
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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