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Grenoble, southeast of Lyon, is sometimes in the culinary shadow of Lyon for the cuisine of the Rhône-Alpes region of southeastern France. Dishes in the character of Grenoble are often termed “Grenobloise” or “Dauphinoise”, after another name for the area: Dauphiné.
Read on
Glossary of French Culinary Terms A to B
How to Make Scallops in Pernod-Tarragon Cream
How to Make Gratin Dauphinois
Yield: 4 servings
Preheat the oven to 350° F.Remove the crusts and cut the bread into ½-inch dice. Toss the bread with 1 Tbsp of the oil. Spread the pieces on a cookie sheet and bake until browned [link widoczny dla zalogowanych], 6 to 8 minutes. Set aside.Cut half an inch off both ends of the lemon. Set the lemon on end in a wide, shallow bowl to catch the juice. Using a sharp knife, cut down just inside the peel to expose the flesh. Repeat all around, then slice the flesh into ½ inch slices and quarter each slice. You should have about 2 Tbsp of diced lemon flesh.In a small skillet over medium flame, melt the butter and add the diced mushrooms. Cook until the butter browns lightly (this is called noisette butter), about 2 to 4 minutes. Stir in the vinegar and remove from the flame.Mix the scallops with sea salt [link widoczny dla zalogowanych], pepper and the remaining 1½ Tbsp oil.Heat a large, nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook until nicely browned, about 2 minutes on each side.For each serving plate, arrange 4 scallops and sprinkle on lemon pieces, capers and croutons. Spoon the mushroom sauce over the scallops, sprinkle with the parsley and serve.
Sea Scallops Grenobloise Recipe
With Switzerland to the north, Italy to the east and Provence to the south Grenoble is surrounded by three mountain chains. Many people only know Grenoble as the site of the 1968 Winter Olympics. The author, Stendhal, wrote of this city where he was born, "At the end of every street is a mountain."
Grenobloise [link widoczny dla zalogowanych], at its simplest, is a versatile beurre noisette (browned butter) sauce with lemon that also gets used to complement trout, salmon, snapper, sole, skate, frogs legs, even sweetbreads. Capers and parsley are common additions. In this recipe, mushrooms add earthy richness and homemade croutons some crunch.
Method:
Ingredients:
2 slices good quality white bread, preferably French or Italian2½ Tbsp peanut oil or canola oil, divided1 medium lemon16 large whole sea scallops, rinsed of any sand under cold water and adductor muscles removed½ tsp sea salt½ tsp fresh ground black pepper2 Tbsp capers, drained6 Tbsp unsalted butter (3/4 stick)About 3 medium white mushrooms, cut in ½ inch dice (you should have about ¼ cup)1 Tbsp red wine vinegar2 Tbsp coarsely chopped fresh parsley, for garnish