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.