Scallop Grenobloise

12 large dry-pack sea scallops

Salt

Freshly ground white pepper

Extra-virgin olive oil

3 lemons

4 tablespoons unsalted butter, cut into pieces

2 teaspoons drained capers

1 whole head of cauliflower, cut into small pieces and blanched

Flat-leaf parsley for garnish

Pat the scallops dry and season with salt and white pepper. Heat a drizzle of olive oil in a non-stick pan over medium heat. When the oil is hot, add the scallops to the pan, and sear approximately 2 minutes on each side until golden brown on both sides.  Set the scallops aside to rest on a paper-towel lined plate.

Zest the lemons, then segment the lemons into supremes, and squeeze out the juice from the membranes into a bowl. Reserve the zest, segments and juice and set aside while making the sauce.

Pour off any oil in the pan, wipe clean, and set the pan back over medium heat.  Add the butter and cook, swirling until butter foams and then browns, about 2 minutes.  Add the capers and cook for 30 seconds.  Deglaze the pan with the reserved lemon juice and lemon segments. Stir and swirl the pan to emulsify the sauce.  Season with salt and pepper to taste.

Serve the scallops alongside the blanched cauliflower and topped with the sauce and lemon segments.  Garnish with lemon zest and parsley.

(Recipe courtesy of Chef Ludo Lefevbre)

(Photography courtesy of Chloe Crespi)