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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

  1. 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.
  2. In the same pan add oil, add the scallops and cook for 30 seconds on each side. Remove from pan and reserve.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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