Scallops Grenobloise

Recipe by: Leslie Brenner

À la grenobloise — sauced with browned butter, lemon, capers and parsley — is one of my favorite ways to enjoy seared sea scallops.

It’s also quick and pretty easy. You want to get a nice sear on the scallops, and half of that battle is choosing the right ones. Be sure to choose dry-pack scallops (also known as dry scallops). These are scallops in their natural state. Unlike “wet” scallops, they have not been soaked in a sodium tripolyphosphate bath. Wet scallops will not sear; they’ll just get rubbery. (If you’re unsure what you’re looking at while at the fish counter, those that have been treated are usually very white. You want the ones that are fresh-looking and fleshy, with some color variation.) Best is to shop at a fishmonger that does not sell chemically treated fish, such as Whole Foods.

Have all your ingredients prepped before you start cooking, so you can focus on searing the scall…