Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Javier Codina's Spanish mackerel and seared Hervey Bay scallops, salsa verde Food Javier Codina's Spanish mackerel and seared Hervey Bay scallops, salsa verde Preparation time 20 minutes Cooking time 20 minutes Serves 4 Ingredients 400g Spanish mackerel fillets, skin off, cut into 8 pieces 12 Hervey Bay scallops 50g plain flour Sea salt and pepper, to taste 50ml Spanish olive oil e.g. Arbequina blend 20 padron or Guernica peppers or mini sweet capscium 6 cloves garlic, chopped 100ml dry white wine e.g. Albarino 200ml fish stock 10 sprigs flat parsley, chopped Olive oil (to serve) Method Season and dust the mackerel and scallops with the flour. In a hot pan, add 50ml of the olive oil then sear the mackerel for 1 minute on either side. Remove from pan and reserve. In the same pan add oil, add the scallops and cook for 30 seconds on each side. Remove from pan and reserve. In the same pan and olive oil (add more oil if required), shallow fry the padron peppers on all sides for approximately 3 minutes. Remove from the pan and reserve. In the same pan add the garlic and fry for 1 minute. Add the wine to deglaze the pan. Pour the fish stock to the pan then reduce until it forms a sauce consistency. Place the scallops, mackerel and peppers in the pan, bring to the boil again then turn off the heat. Add the parsley and adjust seasoning. To complete the dish, add a splash of good Spanish olive oil then serve. Food Preparation time 20 minutes Cooking time 20 minutes Serves 4 SHARE You might also like Food Mediterranean Mussels Food Baked John Dory with eschalots and braised baby veg Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Riesling is always lovely with the delicate, savoury nature of sushi and sashimi. We love the Henschke Julius Riesling from South Australia’s Eden Valley , which allures with notes of lime, fresh flowers, jasmine and river stone on the nose. The palate presents a zesty, youthful and energetic line of pure lime and river stone, while a precise vein of acidity drives all the flavours across the entire palate.