Blue eye and scallops recipe

Created by
  Print    Enlarge text

Rating:

5/ 5 stars 10 Votes
  • Cuisine: French
  • Serves 2

French chef, Gabriel Gaté, presents Taste Le Tour from the beautiful walled seaside city of Saint Malo and discovers the special foods of the region. Eccentric French gendarme, François, prepares a delicate dish of cod with scallops.

Ingredients

About 60 g butter, cut into cubes
1 shallot, finely chopped
2 tbsp white wine vinegar
About 5 tbsp dry white wine
Black pepper
1 zucchini
2 portions of skinless blue eye fillet
200 g fresh scallops, cleaned
Salt
1 tsp cream
A sprig of dill

Preparation

Place 1 tsp butter in a small saucepan on low heat. Add the chopped shallot and stir for 1 minute. Add vinegar and 3 tbsp white wine, season with black pepper and simmer until the liquid is almost all evaporated.

Cut zucchini into thin slices, then into small sticks called ‘julienne’.

Place 1 tsp butter in a pan on medium heat. Add zucchini julienne and stir for
20 seconds. Add fish fillets, wait 1 minute, then add the cleaned scallops.

Season with salt and pepper. Add remaining white wine, cover with foil and cook on low heat for about 3 minutes. Turn fish over and cook for a further 3 minutes.

Add 1 tsp cream to the shallots, then on low heat slowly whisk in the remaining butter, cube by cube, until melted and smooth.

Place pieces of blue eye fillet on two warm plates. Top with a little zucchini, then a few scallops. Spoon some sauce over fish and scallops, garnish with a sprig of dill and serve. Bon appétit!


If you enjoyed this Blue eye and scallops recipe then browse more French recipes, seafood recipes and our most popular hainanese chicken rice recipe.

French Restaurants

Displaying 10 of 467 French Restaurants.

  Restaurant Book Online Suburb
1. Perrins Restaurant
Glen Iris
2. Morning Star Estate   Mt Eliza
3. Breizoz French Creperies   Williamstown
4. LA Chaumiere   Darwin
5. Le Provencal   South Hobart
6. Lebrina   New Town
7. Arc of Iris   Margaret River
8. The Loose Box   Mundaring
9. Petaluma's Bridgewater Mill   Bridgewater
10. Penfolds Magill Estate Restaurant   Magill

View all French restaurants | Start a new search

Comments (2)

   
10 Jul 2009 12:37 AEST
Charmaine
Elsternwick
Delicious!
Agree with Robert, very easy to do and tastes absolutely delicious.... to be over indulgent I added some king prawns also.
Agree(0 people agree)
Disagree(0 people disagree)
17 Nov 2008 05:41 AEST
Robert Nicol
Leeming
Fantastic
Easy to do, tastes fantastic
Agree(3 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Tenderising meat

If you do not have a tenderising meat hammer, try bashing your schnitzels with a rolling pin. Wrapping the pin in glad wrap makes it easy to clean.

Glossary

Pomegranate Molasses

A dark sticky liquid made from pomegranates and used to add a tart flavour, usually to Middle Eastern cuisine.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT