| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 1/2 | lb | Halibut filets |
| 1/2 | lb | Scallops |
| 1/4 | c | Dry white wine |
| 1/4 | c | Finely sliced scallions; including most of the tender greens |
| 2 | tb | Finely chopped fresh ginger |
| Salt; (optional) | ||
| Freshly ground pepper | ||
| 1 | c | Fresh garden peas; boiled 2 minutes and drained |
| 1 | tb | Chopped fresh coriander leaves |
INSTRUCTIONS
Cost: $$ - Preparation Time: 20 minutes Difficulty Level: 2 - Servings: 4 1. Put the fillets in a large shallow buttered baking dish, and distribute the scallops all around. 2. Pour the wine around the fish and sprinkle the scallions and ginger over, then season with salt and pepper. 3. Bring the dish to a boil on top of the stove, then cover with foil and place in a preheated 375 degree oven for 10 minutes. 4. Add the peas and sprinkle coriander leaves on top. 5. Bake, covered, another 2 minutes. Serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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