Tuesday, January 11, 2011

Scallops G...

I bought wild scallops fresh the other day, in order to create a lovely dish that aligned with our cleansing diet. Um, they don't keep well, so I cooked them right away.
I grabbed a recipe I had seen on a pbs cooking show with Jaques Pepin.

Happy Cooking!

Browning in Olive oil.

Cut fresh Lemon.

Gluten Free Breadcrumbs.

Chopped Mushroom caps.

Completed Dish.


We were both impressed that the scallops did not taste "fishy" at all.

Scallops Grenobloise

From “More Fast Food My Way,” by Jacques Pepin

  • 2 slices white bread
  • 2 1/2 tablespoons peanut or canola oil (divided use) * I used Olive oil *
  • 1 lemon
  • 1 pound large scallops (about 16), rinsed under cold water to remove any sand
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons drained capers * I omitted - didn't have any on hand *
  • 6 tablespoons ( 3/4 stick) unsalted butter (Also why it did not work on the cleanse!)
  • 1/4 cup diced ( 1/2 -inch) white mushrooms (about 3) *I used two large mushroom caps*
  • 1 tablespoon red-wine vinegar * Also not for cleanse*
  • 2 tablespoons coarsely chopped fresh parsley, for garnish *I omitted, none on hand*

Preheat the oven to 400 degrees. Cut the bread into 1/2 -inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 10 minutes, or until browned. Set aside.

Peel the lemon, removing the skin and the white pith underneath. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2 -inch pieces until you have about 2 tablespoons diced lemon flesh.

Remove any adductor muscles still attached to the scallops. Sprinkle scallops with the salt, pepper and the remaining 1 1/2 tablespoons oil.

Heat a large, nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes.

Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly. Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top and serve.

Here is a link http://www.kqed.org/w/morefastfoodmyway/episode208.html to watch Jaques Pepin prepare this dish. Happy Cooking indeed!

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