- 4 scallops
- 3 1/2 ounces butter (100 g)
- 1 3/4 ounces salted butter (50 g)
- 2 1/5 inch thick slices bread (5 mm)
- 2 tablespoons brined capers
- 2 lemons
- 1/4 bunch flat-leaf parsley
- 6 3/4 fluid ounces clarified butter (20 cl)
- fleur de sel
Instructions
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$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
