Scallop Grenobloise Recipe
sea scallops, capers, lemon, Espelette pepper, brown butter, bread crumbs
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Ingredients
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Scallops
Brown butter & sauce (Grenobloise)
Crisp crumbs & garnish
Method
Scallops
- 1
Prep scallops
Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.
- 2
Dust scallops
Lightly dust each scallop on both sides with the 1/4 cup all-purpose flour, shaking off any excess. This promotes an even golden crust.
- 3
Sear scallops
Heat a large skillet over medium-high heat until hot. Add 2 tbs neutral oil and let it shimmer but not smoke. Add scallops in a single layer without crowding (work in two batches if needed). Sear 2 to 2 1/2 minutes on the first side without moving until a deep golden crust forms. Flip and sear the second side 1 to 1 1/2 minutes until just opaque in the center. Remove scallops to a warm plate and tent loosely with foil.
Brown butter & sauce (Grenobloise)
- 4
Make brown butter
Wipe the skillet clean and return to medium heat. Add 6 tbs unsalted butter. Melt and continue cooking, swirling the pan frequently, until butter foams and then develops golden-brown flecks and a nutty aroma, about 4–6 minutes. Watch carefully to avoid burning.
- 5
Deglaze (optional)
If using, add 2 tbs white wine or dry vermouth to the brown butter and let it sizzle briefly, scraping up any fond from the pan, about 30 seconds. Allow the wine to reduce slightly.
- 6
Finish sauce
Off the heat, stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs rinsed capers, 2 tbs finely chopped parsley, and 1/2 tsp Espelette pepper. Taste and adjust seasoning with a pinch of salt if needed. Keep warm.
- 7
Crisp crumbs & garnish
- 8
Toast breadcrumbs
In a small skillet over medium heat, add 1 tbs olive oil. Stir in 1/2 tsp minced garlic and 1 tsp minced shallot and sauté 30–45 seconds until fragrant. Add 1/2 cup fresh breadcrumbs and toast, stirring, until golden and crisp, about 3–4 minutes. Season with a pinch of salt and stir in 1 tbs chopped parsley. Transfer to a bowl and keep warm or at room temperature.
- 9
Plate and garnish
Arrange 3 scallops per plate. Spoon additional brown-butter caper sauce over the scallops. Sprinkle the toasted breadcrumbs over each portion for contrast in texture. Finish with a light dusting of Espelette pepper (additional, if desired), extra parsley, and serve with lemon wedges on the side.