| 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 |
T |
Finely chopped fresh ginger |
|
|
Salt, optional |
|
|
Freshly ground pepper |
| 1 |
c |
Fresh garden peas, boiled 2 |
|
|
minutes and drained |
| 1 |
T |
Chopped fresh coriander |
|
|
leaves |
INSTRUCTIONS
Cost: $$ - Preparation Time: 20 minutes Difficulty Level: 2 -
Servings: 4 Put the fillets in a large shallow buttered baking dish,
and distribute the scallops all around. Pour the wine around the fish
and sprinkle the scallions and ginger over, then season with salt and
pepper. 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. Add the
peas and sprinkle coriander leaves on top. 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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