A grenobloise is a French sauce traditionally composed of brown butter, capers, parsley and lemon. A delicious flavor combination that works so well with seared scallops, or any firm white fish or shellfish.  Hailing from the French city of Grenoble, this versatile sauce has met its match in Food & Wine magazines ‘Scallops with Fennel Grenobloise.’  A quick-cooking, one-pot dish that combines the luscious flavors of a grenobloise with the sweet, slightly anise-flavored taste of sautéed fennel.  Full of robust flavors, this is a dish made to impress.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/scallops-with-fennel-grenobloise)

Tagged: brown butter, capers, fennel, Food & Wine magazine, French, grenobloise, lemon, parsley, scallops, scallops with fennel grenobloise, seafood, seared scallops, shellfish