Scallops Grenobloise
  1. Season scallops, pay dry immediately before searing in algae oil over medium/high heat

  2. Cook until nicely browned on one side, flip and cook the other side for 1 minute

  3. Remove from pan

  4. Add butter to pan, cook over medium while stirring for around 4 minutes until nicely browned

  5. Add lemon juice and stir

  6. Add lemon segments, capers and stir

  7. Add scallops back to the pan, baste for 2 minutes

  8. Remove scallops, stir in parsley

  9. Serve scallops covered in sauce, garnished with a little more parsley

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 15m

Loading...