Scallops Grenobloise

While I may be writing up this blog post, Justin definitely receives the credit.  He found a recipe in this quarter’s issue of Sendik’s real food magazine by Jacques Pepin for Scallops Grenobloise.  I picked up the few necessary ingredients he needed at the store while running errands, and then Justin threw everything together for a fast, absolutely delicious meal this evening.  First off, he cubed some french bread and lightly tossed it with some oil to toast in order to make fresh croutons.  He then peeled and cut out fresh lemon segments and diced some fresh button mushrooms.  He lightly seasoned some beeeaaauuuutiful sea scallops with freshly ground pepper and a dash of kosher salt.  In one nice, hot non-stick skillet, he heated a small amount of oil, then added the scallops to sear.  At about the same time, he melted some butter in a smaller skillet, then added the mushrooms, then, after a few minutes, a dash of red wine vinegar.  When the scallops were perfectly cooked (only a couple of minutes!) he arranged those on the plate, and sprinkled on the lemon segments, some capers, and the toasted bread cubes.  Then drizzled the browned butter and mushroom sauce over the top.  Add a bit a fresh parsley, and voila!  A ridiculously delicious, restaurant-quality meal on our table in less than 15 minutes.  Justin is definitely getting the hang of this cooking business!