Many of you are aware from previous posts that I love scallops. Like a lot. Like in the perhaps you need a support group for your non sensical devotion to them kinda way. But I have no shame. They’re delicious, they’re healthy (if we ignore the amount of butter I drown them in), and compared to the cost of other fish they’re more bang for your buck.
Last week I made Scallops Provencal (again), a frequent mid week dish chez moi , and the Scallops with Brussels Sprouts (again). But this week I attempted a new variation – Scallops a la Grenobloise. Initially, I was going to attempt Jacques Pepin’s version, but then I found this version in Food and Wine Magazine and thought it sounded a bit simpler for my first go at it.
So what makes it “Grenobloise” you ask? Apparently the presence of capers, lemon, and parsley all on the same plate. Having visited Grenoble very briefly I can’t say I have any real knowledge as to whether this really holds true, but it seems to be the running theme for recipes found here in the States claiming Grenoble as their homeland. This particular recipe included fennel which honestly I could do without. I think capers, lemon, and parsley are perfectly lovely on their own and fennel has that very agressive licorice smell and taste that can be off putting if you use too much of it. I actually cut the fennel in half knowing I would have a problem if I used the amount the recipe called for. But to each their own. If you’re a fennel fan then this recipe is definitely for you.
- 2 tablespoons extra-virgin olive oil
- 1 pound sea scallops
- Kosher salt
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
- 2 tablespoons drained capers
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons chopped flat-leaf parsley
- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.
- Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.
Finished product (served over quinoa):
It was good. Not amazing but good. Personally, if I make this again, I’ll make it completely sans fennel, but that is definitely a personal preference.
Anyone have any go to fish dishes they love to make? I need more recipes!