Best 2 Sea Scallops Grenobloise Recipes

Indulge in the delectable flavors of the sea with our curated collection of sea scallop recipes. Savor the tender, succulent texture of sea scallops, masterfully prepared in a variety of tantalizing dishes. From the classic elegance of sea scallops grenobloise, featuring plump scallops bathed in a rich, buttery sauce adorned with briny capers, to the exotic flair of sea scallops with coconut-lemongrass broth, a symphony of Southeast Asian flavors, our recipes offer a culinary adventure for every palate. Dive into the Provençal charm of sea scallops niçoise, where delicate scallops mingle with fresh vegetables in a light, flavorful vinaigrette. Experience the harmonious balance of sea scallops and chorizo in a paella, a vibrant Spanish rice dish brimming with smoky, savory notes. And for a taste of coastal simplicity, try our seared scallops with lemon butter sauce, a timeless combination that highlights the natural sweetness of the scallops. With detailed instructions, helpful tips, and stunning food photography, these sea scallop recipes are sure to elevate your home cooking and transport you to culinary paradise.

Check out the recipes below so you can choose the best recipe for yourself!

SEA SCALLOPS GRENOBLOISE

Sea Scallops Grenobloise image

Provided by Jacques Pepin

Categories dinner, main course

Time 10m

Yield Eight servings

Number Of Ingredients 11

Ingredients

2 pounds sea scallops
2 tablespoons water
2 tablespoons olive oil
1 teaspoon garlic, chopped (2 cloves)
2 small zucchini, cut into 1/4-inch dice (2 cups)
1 large red pepper, cut into 1/2-inch dice (about 1 1/2 cups)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large lemon, skin removed, cut into 1/2-inch dice (1/3 cup)
4 slices bread, cut into 1/2-inch dice and browned in the oven
2 tablespoons chives, chopped

Steps:

Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
Just before serving, add the croutons and sprinkle with the chives.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 522 milligrams, Sugar 3 grams, TransFat 0 grams

SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - (4.4/5)

Scallops with Fennel Grenobloise Recipe - (4.4/5) image

Provided by mahto

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 pound sea scallops
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
1 medium fennel bulbâtrimmed, 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

Steps:

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.

Tips:

Mise en place: As with any recipe, having all your ingredients prepped and measured before you start cooking will make the process much smoother.
Fresh scallops: Always use fresh sea scallops for the best flavor and texture. Avoid using frozen scallops, as they can be tough and rubbery.
Sear the scallops properly: Sear the scallops in a hot pan with a little bit of butter or oil until they are golden brown on both sides. This will help to develop their flavor and prevent them from becoming overcooked.
Don't overcrowd the pan: When searing the scallops, avoid overcrowding the pan. This will prevent them from cooking evenly and will result in some scallops being overcooked while others are undercooked.
Use good quality white wine: The white wine used in this recipe should be of good quality. A dry white wine, such as a Chardonnay or Sauvignon Blanc, will work well.
Reduce the sauce: Reduce the sauce by simmering it until it has thickened slightly. This will help to concentrate the flavors and create a more flavorful sauce.
Garnish with fresh herbs: Before serving, garnish the scallops with fresh herbs, such as parsley, chives, or tarragon. This will add a pop of color and flavor to the dish.

Conclusion:

Sea scallops grenobloise is a classic French dish that is both elegant and delicious. The scallops are seared until golden brown and then simmered in a rich white wine sauce. The sauce is then poured over the scallops and served with rice or pasta. This dish is sure to impress your guests and is perfect for a special occasion.