Chef Chris’ Scallop Grenobloise

Name: Chef Chris' Scallop Grenobloise
Ingredients: 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

by John Dory | Jan 11, 2024 | Recipes | 4 comments

Chef Chris' Scallop Grenobloise

5 from 1 vote

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Ingredients

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

Instructions

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!

Notes

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

Tried this recipe?Let us know how it was!

4 Comments

David Kuhns on January 12, 2024 at 8:09 am

Sounds good. But I think that you want to use lemon zest instead of pith.
Reply
- John Dory on January 12, 2024 at 10:39 am
  
  Actually, I was lucky enough to taste the final dish and it was delicious! You certainly could use zest if you prefer.
  Reply
Colleen Nevius on February 11, 2024 at 6:31 pm

We’ve tried it with scallops, and now atop swordfish with pappardelle. Delicious!
Reply
- John Dory on February 28, 2024 at 12:02 pm
  
  So glad you enjoyed it and are making it your own!
  Reply