Recipe: Scallops Roasted in their Shells, à la Grenobloise

Instructions

PREP  THE SCALLOPS

One day ahead, carefully open  the scallops and  remove their frills (side muscles). Discard  the intestines. Ensure that  the scallops are well attached to their shells. Rinse with water  and drain on a rack. Reserve in the refrigerator for 12 hours. Purge their frills of impurities by soaking in water for 12 hours at room temperature until they turn  translucent.

MAKE  THE SAUCE

The  day of  serving, coarsely  slice the unpeeled  shallot. Sauté the scallop  frills to release their residual water and drain in a strainer (sieve). Heat the olive oil and 20g – 0.71 ounce (1 1/2 tablespoons) butter in a Dutch oven (cast-iron casserole). Sear the frills to color well, then add the shallot, unpeeled  garlic, and bouquet garni. Deglaze with the wine and reduce by one-third. Add the chicken stock and reduce by half. Pour the contents of the pan into a strainer and filter the sauce through a conical strainer into a bowl. Set aside.

MAKE  THE GRENOBLOISE  CONDIMENT

Use  a vegetable  peeler* to remove  the zest from the lemons,  then julienne the zest. Supreme the lemons over a bowl to collect  the juice. Cut the sections into a small dice. Blanch the julienned zest two times in  boiling water, then confit in the lemon juice for 10 minutes over low heat and set aside. Mince the parsley leaves.  

Toast the bread cubes in a skillet or frying  pan with olive oil and drain the capers.

FINISHING

Preheat the oven to 180°C – 350°F (gas mark 4). Melt the butter in a saucepan and make a beurre noisette*. Set aside. Season the scallops with a little olive oil, salt, and a turn of the pepper mill, and roast in the  oven for 10 minutes. Add the beurre noisette to the sauce and beat, then add a dash of lemon juice. Arrange a little grenobloise condiment over each scallop, cover with sauce, add some croutons, and  serve.

Wine suggestion: a white Loire Valley wine, such as Pouilly-Fumé.