Description
Scallops Grenobloise is a French-inspired dish featuring golden seared scallops dressed in a warm, tangy sauce of browned butter, lemon, and capers. Finished with crispy croutons and fresh parsley, it’s elegant, quick, and bursting with flavor.
Ingredients
Scale
- 1 pound sea scallops (dry-packed, large)
- 6 tablespoons unsalted butter
- 1 whole lemon (zested and juiced)
- 2 tablespoons capers (drained)
- 2 tablespoons fresh parsley (chopped)
- ½ cup baguette croutons (small cubes toasted in butter)
- ½ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- 1 tablespoon olive oil
Instructions
- Heat your skillet over medium-high heat and add olive oil.
- Zest and juice the lemon, chop the parsley, and toast croutons in a small saucepan with 1 tablespoon of butter until golden.
- Pat scallops dry and season both sides with salt and pepper.
- Sear scallops for 2–3 minutes per side until a golden crust forms, then transfer to a warm plate.
- In the same skillet, melt remaining butter and cook until golden brown and nutty. Stir in capers, lemon juice, and zest.
- Return scallops to the pan to coat with sauce. Sprinkle with parsley and croutons.
- Plate and drizzle with extra sauce. Serve immediately.
Notes
- Let scallops come to room temperature before searing for even cooking.
- Watch butter closely while browning to avoid burning.
- Toast croutons in advance for quicker assembly.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 1g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
Keywords: scallops grenobloise, french scallop recipe, butter lemon caper sauce, easy seafood dinner