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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 slices white bread
2 1/2 tbsp peanut oil or canola oil, divided use
1 medium lemon
16 large whole sea scallops, rinsed under cold water to remove any sand
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 tbsp capers, drained
6 tbsp unsalted butter
1/4 cup white mushrooms (about 3), diced (1/2-inch)
1 tbsp red wine vinegar
2 tbsp coarsely chopped fresh parsley, for garnish
Preheat the oven to 350. Cut the bread into 1/2-inch dice and toss the bread with 1 tbsp 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 tbsp 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 tbsp 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.
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. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes. Spoon the sauce over the scallops, sprinkle the parsley on top and serve. Serves: 4
SCALLOPS GRENOBLOISE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 slices white bread
2 1/2 tbsp peanut oil or canola oil, divided use
1 medium lemon
16 large whole sea scallops, rinsed under cold water to remove any sand
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 tbsp capers, drained
6 tbsp unsalted butter
1/4 cup white mushrooms (about 3), diced (1/2-inch)
1 tbsp red wine vinegar
2 tbsp coarsely chopped fresh parsley, for garnish
Preheat the oven to 350. Cut the bread into 1/2-inch dice and toss the bread with 1 tbsp 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 tbsp 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 tbsp 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.
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. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes. Spoon the sauce over the scallops, sprinkle the parsley on top and serve. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.