Scallops Grenoblaise Recipe
Pan seared scallops, lemon-jalapeño caper sauce, peaches, microgreens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add 2 tablespoons of capers, the juice of 1 lemon, and 1 finely chopped jalapeño. Cook for 5 minutes until the sauce thickens slightly. Set aside.
- 2
Sear the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper. In a large skillet, heat the remaining tablespoon of olive oil over high heat. Once the oil is shimmering, add the scallops in a single layer, cooking for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 3
Prepare the Peaches
While the scallops are cooking, slice the peaches into wedges and set aside.
- 4
