Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Halibut With Scallops And Cilantro Sauce
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- #48095
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 halibut filets (8 ounces each)
1 cup flour, MIXED WITH
2 dashes salt and pepper
4 ounces clarified butter
1 tablespoon butter
1 shallot (chopped fine)
1/2 clove garlic
1/4 teaspoon dried ginger
6 ounces bay scallops (smaller size)
1/2 cup heavy cream
1/2 tablespoon cilantro, chopped
additional salt and pepper, to taste
directions
Dredge the halibut lightly in seasoned flour. Saute in butter until golden brown on each side. Do not overcook, at the risk of drying out the fish. Remove from saute pan; transfer to platter and keep warm.
In a separate pan, melt butter and cook shallots, garlic, and ginger briefly. Add scallops and saute very quickly. Do not overcook, as the scallops will become chewy. Add cream and cilantro; bring to a boil.
Place each filet on an individual serving dish and lightly cover with the sauce. Garnish with lemon and parsley.
added by
shellyjelly
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Recipe Looks great and I'm gonna try it BUT!!!! How do you call it "Grilled" Halibut when it's just floured and browned in a saute pan and never sees a grill?