Chef Chris' Scallop Grenobloise

5 from 1 vote


  • 1 small red bell pepper finely diced
  • 1 jalapeno pepper finely diced
  • 1 lemon, cut in half 1/2 pithed, 1/2 for squeezing
  • 2 tbsp capers
  • 1/4 cup leeks minced
  • 1/2 bunch parsley minced
  • 3-4 tbsp butter
  • 1/4 cup dry white wine
  • 3/4-1 lb medium sized scallops


  • Sear scallops in a pan on both sides with a little oil. While scallops are cooking in a separate pan melt the butter. Add jalapeño, leeks, bell pepper and start to soften. Add capers, lemon pith and lemon juice and white wine and reduce. Add chopped parsley. Spoon sauce over the seared scallops and enjoy!


This recipe can also be used on cod cheeks, black cod or any of your favorite white fish.  
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