Ingredients Seafood Shellfish Scallop Scallop Grenobloise 5.0 (2) 2 Reviews Grenobloise means in the style of the southeastern French city of Grenoble, and refers to a classic French sauce of lemon and capers. Here, beautifully seared scallops with a golden crust are served in a sauce popping with acidity from lemon, brininess from capers, and slight warmth from mildly piquant jalapeños. Toss them with a favorite pasta for a quick, simple meal. For the best results, seek out Massachusetts dayboat scallops. They are harvested daily and are dry-packed, which yields the best flavor and sear. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on May 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Total Time: 20 mins Servings: 4 Ingredients 1 large lemon 16 jumbo sea scallops 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided 2 tablespoons extra-virgin olive oil ¼ cup unsalted butter, cut into cubes 2 tablespoons capers, drained 1 medium jalapeño chile, stemmed, seeded, and minced (about 1 1/2 tablespoons) 2 tablespoons finely chopped fresh flat-leaf parsley Directions Using a paring knife, remove outer peel and bitter white pith from lemon; discard. Cut in between membranes to remove lemon segments, and discard membranes. Cut segments into 1/4-inch pieces; remove and discard seeds. Set lemon segments aside. Sprinkle scallops evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high. Add scallops; cook until well seared and golden brown on bottoms, about 3 minutes. Flip scallops; cook until just opaque throughout, 2 to 3 minutes. Transfer scallops to a platter, and cover with aluminum foil to keep warm. Wipe skillet clean. Add butter to skillet, and melt over medium-high. Add capers and jalapeño; cook, stirring often, until sizzling and fragrant, about 1 minute. Stir in lemon segments, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Spoon mixture over scallops. Serve immediately. Suggested Pairing Bright, grapefruity Sauvignon Blanc: Dry Creek Vineyard Rate it Print