Sautéed plaice with broad beans and scallops recipe
Sautéed plaice with broad beans, crème fraîche and queen scallops Pan-fried plaice fillets are garnished with ginger-laced grilled scallops in this summer-inspired light supper. 25g/1oz plain flour, seasoned with salt and pepper4 plaice fillets from a large fish, bone discarded20g/¾oz unsalted butter2 tbsp olive oil1 lime, zest and juice 25g/1oz plain flour, seasoned with salt and pepper 4 plaice fillets from a large fish, bone discarded 20g/¾oz unsalted butter 2 tbsp olive oil 1 lime, zest and juice 20g/¾oz unsalted butter1 tsp chopped fresh root ginger50g/1¾oz double podded broad beans10 queen scallops, in half shellsplash vermouth2 tbsp crème fraîche1 tbsp fresh chives, chopped1 tbsp tarragon, chopped2 tsp fresh chopped mintpinch sea salt 20g/¾oz unsalted butter 1 tsp chopped fresh root ginger 50g/1¾oz double podded broad beans 10 queen scallops, in half shell splash vermouth 2 tbsp crème fraîche 1 tbsp fresh chives, chopped 1 tbsp tarragon, chopped 2 tsp fresh chopped mint pinch sea salt Method To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour.Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm.Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan.Finish with the crème fraiche and herbs. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour. To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour. Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm. Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm. Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan. Finish with the crème fraiche and herbs. Finish with the crème fraiche and herbs. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix.