15 Minute White-fleshed Fish & Scallop Saute

  1. Remove the smell of the fish by sprinkling with salt or sake.
  2. Remove the guts from the scallops.
  3. We will only be using the meat.
  4. Thinly slice the garlic.
  5. Dry off the moisture from the fish and scallops with a paper towel.
  6. Coat with flour.
  7. Coat thinly!
  8. Heat a frying pan and add the olive oil.
  9. Cook half of the garlic.
  10. Once fragrant, pan-fry the flour coated fish and scallops.
  11. Cover with a lid and cook on low heat.
  12. Once one side has browned, flip them over.
  13. Cover with the lid again and continue cooking.
  14. Once both sides have browned, remove the lid and turn the heat to high to evaporate the moisture.
  15. This will crisp the surfaces and create plump centers.
  16. Serve Step 6 on a plate.
  17. Now let's make the sauce!
  18. Add the remaining garlic to the still hot frying pan.
  19. Cook well.
  20. Once the garlic has cooked, add the butter and white wine.
  21. Season with salt and pepper until you think you added just a little too much.
  22. Add the Krazy Salt to Step 8 at the same time as the salt and pepper for flavor.
  23. Lower the heat to low and simmer.
  24. Bring it to a simmer as seen in the photo.
  25. Let it bubble until the alcohol has cooked off.
  26. Note: If you cook the sauce for too long, it will start to evaporate, so only cook it until you feel like it's no longer sour and then it's done!
  27. Use a spoon to scoop it out and pour it over the fish.
  28. Since this is a sauce that goes well with lemon, optionally top with lemon slices.
  29. This will also add color to the dish.

filets haddock, clove garlic, flour, olive oil, butter, white wine, salt, salt, lemon

Taken from cookpad.com/us/recipes/155124-15-minute-white-fleshed-fish-scallop-saute (may not work)

Another recipe

Switch theme