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.
Ingredients
For the fish
- 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
For the broad beans and scallops
- 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.
