Scallop Grenobloise recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›The Five Fishermen›Scallop Grenobloise Recipe

Scallop Grenobloise Recipe

Inspired by The Five Fishermen
Time45m
Serves4

Parmesan fregola, confit fennel, parsnip, orange tobiko

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Cook the Fregola

    In a pot, bring salted water to a boil. Add fregola and cook according to package instructions until al dente. Drain and toss with a little olive oil and grated Parmesan. Set aside.

  2. 2

    Confit the Fennel

    In a pan, heat 2 tablespoons of olive oil over low heat. Add sliced fennel and a pinch of salt. Cook slowly until tender and caramelized, about 15 minutes. Remove from heat and set aside.

  3. 3

    Prepare the Parsnip

    In a separate pot, add diced parsnip and cover with water. Boil until tender, about 10 minutes. Drain and mash with a tablespoon of butter, salt, and pepper to taste.

Cooking the Scallops

  1. 4

    Sear the Scallops

    In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season scallops with salt and pepper. When the oil is hot, add scallops to the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Assembly

  1. 5

    Plate the Dish

    On each plate, spread a layer of parsnip puree, add a portion of fregola, top with confit fennel, and place the seared scallops on top. Garnish with orange tobiko and chopped parsley before serving.

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