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 Crispy battered fish, twice cooked wedge chips Food Tetsuya Wakuda’s Salmon carpaccio with wasabi recipe Words by Tetsuya Wakuda on 7 Sep 2017 This exquisitely delicate dish would pair nicely with a young zesty Riesling . The Elredge Riesling 2016 is the perfect foil rich and juicy with a solid core of apple and citrus balanced by zesty acidity. Food Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe We recommend a Chardonnay with the salmon and an example from Margaret River’s Driftwood is ideal. Part of their ‘Collection’ range, the Driftwood Chardonnay has loads of peach and citrus varietal depth and just the right amount of classy oak in support. It’s a vibrant and flavoursome pairing.