Scallops Grenobloise with Jacques Pepin

hi i'm jack pepper and i'm cooking at home i live in one part of the country in connecticut that is where i can really get fresh fish and shellfish and that's of course is a plus when you do the type of recipe that i do i want to show you a classic a classic dish done with scallop here scallop granola so called from the town of grenoble in france i don't even know why it come from there because there is no scalloping in granovalle but it's a classic recipe with croutons so when i do crouton i probably have too much here because i'm doing half a pound of scallop which is enough for about two people uh about a tablespoon or maybe not not even yeah maybe a couple of teaspoons of oil what you do the best way is to roll it on top of this here if you do that in a skillet with the oil you may absorb you know a third of a cup of oil i said like two teaspoons put that in the oven like 350 10 minutes or so the rest of the garnish goes with it i have one mushroom here as you can see that mushroom is dirty so i wash it often people tell you not to wash mushroom it's not a question of not washing mushroom you only wash mushroom when you're ready to use it that's the point otherwise if you do it ahead then they get all slimy but if they are dirty of course you wash them and this is one mushroom here as you can see for two people more than enough for the garnish so about a quarter of a cup or so maybe a third of a cup i have a tablespoon of capers here and i have some lemon here so the lemon the classic way was to remove you know the the the skin of the lemon that is including the white piece underneath and you see when you do that you move your knife in like a jigsaw fashion and in between in between the the membrane here you remove you know flesh the lemon fleshy as you can see i do that with orange of course without this is the classic way again you go between the membrane twist your knife around to get it and as you see all you have is a membrane here this we cut into little dice again other garnish so i have scallop here and very often you may want to remove the abducting muscle here which is a bit tough but i do it probably when i do a ceviche roll but otherwise when i do it saute like this i leave it on it's perfectly fine so this is going to saute on high heat where i hit only for like a minute or so on each side you want them still a bit rare in the center all i have is maybe maybe a teaspoon of oil just enough to oil those a little bit and they will go there in one spot here okay dash of salt on top some pepper this is in a standstill pan i get a better coloring if i do this and again you may like your your fish or selfish very rare or just light derail so it's a question of tasty for example here if i had to serve that in a little while even now i see basically a row i would put it on the side and leave it there there is enough heat in that pan to continue cooking it for a while i have a serve that other man cooks like five large carob and i have a good well maybe a tablespoon and a half two tablespoon of butter that i'm going to do to do my black butter some of the mushroom in it and i'm going to saute melt that butter and continue cooking it until it become brown that pagoda brown butter now the garnish here i'm going to have the diced lemon capers and then of course some croutons here i have the crouton around okay and finally when my butter start browning like that i'm going to deglaze with a dash of vinegar so you can see here brown butter so a couple of sprinkles of vinegar cook it a little bit and then we'll put that on top and of course with the garnish of parsley on top and this is it just like i used to do in paris in the 50s scallop granolas bon appetit and happy cooking [Music]

Channel: The Day

Views: 222,872

Keywords: New London, Connecticut, News

Id: PLUsCM5nq9I

Length: 6min 14sec (374 seconds)

Published: Sat Jul 24 2021