Scallop Grenobloise

By Chef Ludo Lefebvre

Chef Ludo’s Scallop Grenobloise recipe is a simple yet elegant option for dinner. Savory pan-seared scallops get dressed up in a brown butter sauce named for Grenoble in southeastern France. A side of blanched cauliflower adds texture.

Recommended pairing: 2019 L'arca Grillo Sicily D.O.C. This award-winning white wine is made from Grillo, a native Sicilian grape. The wine’s natural acidity will bring out the flavor and texture of the scallops, and it is delicate enough to let the herbal seasonings shine.

Serves 4

Ingredients:

12 large dry sea scallops

Kosher salt, freshly ground white pepper

Extra-virgin olive oil

3 lemons

4 tablespoons unsalted butter, cut into pieces

2 teaspoons drained capers

1 whole cauliflower, cleaned and blanched

Small handful of parsley

Method:

Pat the scallops dry and season with salt and pepper.

Heat a pan with olive oil on high heat. Sear scallops approximately 2 minutes each side. Set the scallops aside to rest on a plate lined with a paper towel.

Segment the lemons and squeeze out the juice from the membranes into a bowl and set aside.

Pour off any oil in skillet, wipe clean, and set over medium heat. Add the butter and cook, swirling until butter foams, then browns, about 2 minutes. Add the capers and cook for 30 seconds. Deglaze the pan with the reserved lemon juice and segments. Stir and swirl the pan to emulsify sauce. Season with salt and pepper to taste.

Serve the scallops with blanched cauliflower, sauce, and lemon segments. Garnish with parsley.