Scallop Grenobloise is a classic French dish that features scallops served with a sauce made from browned butter, capers, lemon juice, and parsley. The term “Grenobloise” refers to a preparation style associated with the city of Grenoble in southeastern France. This sauce also pairs amazingly with white seafood, so mix and match your proteins and try this delicious dish!
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SERVINGS: 2
- PREP TIME: 20 Mins
- COOK TIME: 25 Mins
- TOTAL TIME: 45 Min
Ingredients:
- 1 lb sea scallops
- Salt and pepper
- 2 tablespoons avocado oil
- ¼ cup plus 1-2 tbsp unsalted butter, cut into cubes
- 2 sprigs rosemary
- 1 shallot, minced
- 2 tablespoons capers, drained
- 4 garlic cloves, minced
- 1 lemon, juiced
- 2 tablespoons finely chopped fresh flat-leaf parsley
Preparation:
STEP 1.
Season your scallops with salt and pepper and pat dry with a paper towel.
STEP 2.
Place a stainless steel pan over medium high heat and once hot, add the avocado oil. Once the avocado oil is at it’s smoking pot, add the scallops, presentation side down. Make sure to leave one inch between each scallop. Cook on this side until a crust forms and it releases from the pan, around 3-4 minutes. Then flip the scallops over, turn the heat to low, and add two tablespoons of butter and the rosemary. Cook for another 1-2 minutes. Remove the scallops and rosemary from the pan.
STEP 3.
In the same pan over medium heat, add more butter if needed, and saute the shallot, salting as you go. Saute until it is cooked through, around 1-2 minutes. Add the capers and garlic and saute another 2 minutes.
STEP 4.
Add the lemon juice and bring the mixture up to a simmer. Turn off the heat and stir in 2-3 tablespoons of cold butter to emulsify and thicken to make creamy. Serve over the scallops, garnish with parsley, and enjoy.
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