Sea Scallops Grenobloise

Name: Sea Scallops Grenobloise
Total time: 10 min
Yield: Eight servings
Cuisine: french
Ingredients: 2 pounds sea scallops; 2 tablespoons water; 2 tablespoons olive oil; 1 teaspoon garlic, chopped (2 cloves); 2 small zucchini, cut into 1/4-inch dice (2 cups); 1 large red pepper, cut into 1/2-inch dice (about 1 1/2 cups); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1 large lemon, skin removed, cut into 1/2-inch dice (1/3 cup); 4 slices bread, cut into 1/2-inch dice and browned in the oven; 2 tablespoons chives, chopped

By Jacques Pepin

Total Time: 10 minutes
Rating: 4(23)
Comments: Read comments

Featured in: FOOD; HANDICAPPING

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Ingredients

Yield:Eight servings

2pounds sea scallops
2tablespoons water
2tablespoons olive oil
1teaspoon garlic, chopped (2 cloves)
2small zucchini, cut into ¼-inch dice (2 cups)
1large red pepper, cut into ½-inch dice (about 1½ cups)
½teaspoon freshly ground black pepper
¼teaspoon salt
1large lemon, skin removed, cut into ½-inch dice (⅓ cup)
4slices bread, cut into ½-inch dice and browned in the oven
2tablespoons chives, chopped

Ingredient Substitution Guide

Preparation

Step 1
Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
Step 2
Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
Step 3
Just before serving, add the croutons and sprinkle with the chives.