Broiled Scallops with Grenobloise

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Scallops

Remove the upper shell of the scallops. Carefully remove the frill and the coral, if any. Remove the nerve attached to the white part of the scallop, and rinse the scallop itself under running water, being careful not to detach the scallop from the shell.

Pat dry with paper towels, and lay the shells flat on a sheet pan covered with a layer of coarse sea salt.

Step 2: Grenobloise

Trim the crust from the bread, and cut into 1/8 inch (3 mm) cubes. Heat the clarified butter in a frying pan, and sauté the croutons until golden brown. Strain, place on paper towels, and keep warm.

Strain the capers and place in a bowl.

Stalk the parsley, and wash and dry the leaves. Finely chop the parsley leaves, place in a bowl, cover with plastic wrap, and store in a cool place.

Peel the lemons, removing the peel and pith completely. Carefully supreme the lemons. Cut each piece into 1/8 inch (3 mm) thick triangles, and place in a bowl.

Squeeze the lemon trimmings and filter the juice.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN