Seared Dover Sole and Scallop Recipe

Seared Dover Sole and Scallop Recipe

"Catch 2 Kitchen" Recipes: Seared Dover Sole and Scallop with Riesling beurre blanc


Fresh Dover sole is one of my all time favorite fish to eat. Its delicate, buttery flesh is light and flaky and is the perfect fish for searing. I usually get Dover sole delivered whole but your local fishmonger should be able to sell you some nice fillets.

I choose quality dry-packed u10 scallops. I find the dry-packed contain less absorbed water and you will yield a larger final cooked scallop.

Ingredients:

  • Two 6 oz fillets of fresh Dover sole
  • Two large dry-packed U10 sea scallops
  • 1/2 bunch of Kale leaves picked off stem
  • Six cherry tomatoes
  • One clove of garlic minced
  • One tbls chopped parsley
  • Olive oil
  • Sea salt & cracked black peppercorn
  • One shallot minced
  • 1/4 cup Riesling
  • Two tbls cider vinegar
  • 1/2 cup cold butter cut into 1/4 inch cubes

Directions:


  1. To make beurre blanc add Riesling, cider vinegar, minced shallot and 1/2 tsp cracked black peppercorn and reduce by 1/3 until you have about 2 tablespoons of the reduction.
  2. Over low heat, whisk in cold butter one cube at a time, make sure butter is not melting too fast or sauce will split.
  3. Once all butter is incorporated season with salt and pepper then cover and set aside.
  4. Preheat oven to 375 degrees Fahrenheit.
  5. Toss cherry tomatoes with sea salt, crushed black peppercorn and olive oil and bake for 10 mins.
  6. Heat 2 tablespoons of olive oil on high. Season Dover sole and scallops with sea salt and crushed black pepper.
  7. When pan is just about smoking add your sole and scallop. Sear for 3 mins on one side, flip, and load pan into over for 5 mins.
  8. Heat 1 tablespoon of olive oil in another pan. Sauté garlic for 45 seconds then add kale leaves. Season with sea salt and cracked black pepper and continue to sauté until kale is wilted. Cover and remove from heat.
  9. By this time the fish, scallop and cherry tomatoes should all be ready.
  10. Plate kale on bottom, with the fish laying across it. Place scallop next to fish, and twist the loose skin from cherry tomato upwards for a nice visual effect and place on top of fish. Drizzle some beurre blanc on fish and around the plate. Sprinkle with chopped parsley.

There you have it, a very simple yet declicious way to enjoy fresh Dover sole and scallops.

More great recipes to come!

-Chef Andrew Rochon


OHGC Staff Party 2012 (45)

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