Easiest Way to Prepare Speedy 15 Minute White-fleshed Fish & Scallop Saute

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Super Quick Homemade 15 Minute White-fleshed Fish & Scallop Saute. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from 15 Minute White-fleshed Fish & Scallop Saute, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 15 Minute White-fleshed Fish & Scallop Saute delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 15 Minute White-fleshed Fish & Scallop Saute is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook 15 Minute White-fleshed Fish & Scallop Saute using 10 ingredients and 12 steps. Here is how you cook it.

I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread. Step 5: Raise the heat to high to get a crispy texture. If you don't thoroughly cook off the alcohol from the white wine when making the sauce, it will become sour, so be careful! Recipe by Tekuyan

Ingredients and spices that need to be Make ready to make 15 Minute White-fleshed Fish & Scallop Saute:

1. 2 filets Haddock, flounder, any white fish
2. 6 Scallops (whole)
3. 1/2 clove Garlic
4. 1 to coat everything Cake flour
5. 2 tbsp Olive oil
6. 10 grams Butter
7. 2 tbsp White wine
8. 1 dash Salt and pepper
9. 1 pinch Krazy salt (optional)
10. 2 slice Sliced lemon (optional)

Steps to make to make 15 Minute White-fleshed Fish & Scallop Saute

1. Remove the smell of the fish by sprinkling with salt or sake. Remove the guts from the scallops. We will only be using the meat. Thinly slice the garlic.
2. Dry off the moisture from the fish and scallops with a paper towel. Coat with flour. Coat thinly!
3. Heat a frying pan and add the olive oil. Cook half of the garlic. Once fragrant, pan-fry the flour coated fish and scallops.
4. Cover with a lid and cook on low heat. Once one side has browned, flip them over. Cover with the lid again and continue cooking.
5. Once both sides have browned, remove the lid and turn the heat to high to evaporate the moisture. This will crisp the surfaces and create plump centers.
6. Serve Step 6 on a plate. Now let's make the sauce! Add the remaining garlic to the still hot frying pan. Cook well.
7. Once the garlic has cooked, add the butter and white wine. Season with salt and pepper until you think you added just a little too much.
8. Add the Krazy Salt to Step 8 at the same time as the salt and pepper for flavor.
9. Lower the heat to low and simmer. Bring it to a simmer as seen in the photo. Let it bubble until the alcohol has cooked off.
10. 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!
11. Use a spoon to scoop it out and pour it over the fish.
12. Since this is a sauce that goes well with lemon, optionally top with lemon slices. This will also add color to the dish.

While this is by no means the end all be all guide to cooking easy and quick lunches it is good food for thought. The stark reality is that this will get your own creative juices flowing so you can prepare wonderful lunches for your family without having to complete too terribly much heavy cooking through the process.

So that's going to wrap it up with this special food How to Prepare Favorite 15 Minute White-fleshed Fish & Scallop Saute. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!