Scallops wrapped in fillets

[jayt90]

Scallops wrapped in fillets

Serves 4 as Main Dish.

This dish integrates fresh herbs with scallops and fresh fish fillets. It can be grilled (BBQ) or pan fried. Serve with risotto and dry riesling or pinot blanc. The recipe was developed for Costco a Go-Go, and reflects the availabilty of spring herbs and pickerel from the Great Lakes.

• Pam
  
• 1 c dry riesling
  
• 2 T fresh lemon juice
  
• 1 lb pickerel fillets,fresh, or sub. trout, sole, catfish
  
• 1 c fresh garden herbs, de-stemmed, chopped
  
• 8 fl oz panko crumbs
  
• 2 T butter
  
• 4 T olive oil
  
• salt and pepper
  
• 1-1/2 lb Scallops
  

Cut each fillet lengthwise, so they are about 6"x1.5". Place in a bowl to marinate with the scallops, herbs, lemon juice, oil, in the fridge, for 1-2 hours. The herbs that I had available were tarragon, sorrel, savoury and thyme, all of which come up quickly in the spring. The pickerel is available at Costco, but I remember buying it from native Inuit vendors every spring.

Wrap a fillet around each scallop, and secure with a toothpick, cutting off excess flesh. If some of the herb mixture comes along, that is OK. Sprinkle all sides with salt and pepper, followed by panko.

Pan fry over medium heat in a heated saucepan, with butter, for 3-4 minutes per side. The heat should just barely penetrate the center of the scallops, and you can tell by a finger test. Remove to a platter, and deglaze the pan over higher heat, adding the remaining marinade, herbs, and white wine. Finish the sauce with a pat or two of butter if desired. Serve with risotto, sprinkling a generous amount of sauce around each serving.

BBQ ALTERNATIVE: Eliminate the panko (crumbs), and preheat the BBQ to hot, then add a squirt of Pam on the hot grill. Place the scallops on the grill and lower the cover. Grill for 4-6 minutes over low heat. Do not turn over. Remove carefully when they pass the finger test.

Keywords: Fish, Main Dish, Seafood, Intermediate

( RG1068 )