Recipe: Scallops Roasted in their Shells, à la Grenobloise

by Alice White Walker
scallops in their shells, topped with a dressing

Who better to turn to than Alain Ducasse for a lesson in classic French bistro food? His book, Classic French Comfort Food, is an homage to three of the Parisian bistros he manages – Allard, Aux Lyonnais and Benoît. Each one an institution in its own right, they have been serving up authentic dishes to Parisians and visitors for over a century.

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A starter that never fails to impress, scallops can always be counted on to bring the wow-factor. Made with capers, lemon peel and butter, a sauce à la Grenobloise is the definitive partner to myriad fish dishes. Master its formula and you’ll never look back.

Read on for an Alain Ducasse recipe that will delight everyone’s tastebuds.

 

the cover of Alain Duccasse's book 'Bistro"Bistro: Classic French Comfort Food

Written by Alain Ducasse
Published by Rizzoli
Photography by Pierre Monetta
$ 35
www.rizzoliusa.com

 

Find more Ducasse recipes in the May/June 2020 edition of My French Country Home.

 

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