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| 1 1/3 lb. bay scallops, or quartered sea scallops | flour |
| 3-5 Tbl. butter | 1 1/2 Tbl. chopped fresh parsley |
| 1/4 C oil | 4 lemon wedges |
| salt and pepper to taste |
Rinse scallops and dry on paper towels. Use 1 large or 2 medium skillets that will hold the scallops in a single layer. Heat butter and oil until very hot. Sprinkle scallops with salt and pepper. Spread flour on a sheet of waxed paper or on a large platter. Add scallops and toss with your hands to coat all surfaces. Shake off excess flour and add scallops to the skillet(s). Keep the flame high. Turn scallops a few times with a spatula to brown all surfaces. Cook only 2-3 minutes. Remove scallops to a warm serving dish. Sprinkle lightly with salt, pepper and parsley. Serve with lemon slices. Serves 4. This delicate preparation requires a light to medium, dry, crisp white wine such as a Sauvignon Blanc, A Pouilly-Fumé or Sancerre, a Macon, a Viognier or almost any Italian white wine.
Asparagus-Stuffed Flounder
| 1 medium onion, chopped (1/4 C) | 1/2 C shredded sharp cheddar cheese (2 oz) |
| 1 Tbl. butter or margarine | salt to taste |
| 6 6-oz flounder or sole fillets | 1/8 tsp. freshly ground black pepper |
| 18 spears asparagus, steamed tender, but still crisp (4 minutes) | few dashes cayenne |
| 2 tsp. flour | dash nutmeg |
| 1 C low fat milk |
In a nonstick skillet, sauté
the onion in 1 tsp of the butter until tender. Sprinkle evenly
over the 6 fillets. Lay 3 asparagus spears crosswise on each
fillet, and roll the fillet around them. Secure the rolls with
toothpicks and arrange in a single layer in a lightly greased
shallow baking dish.
In a small sauce pan, melt the remaining butter, stir in the
flour. Cook the roux, stirring it, for one minute. Gradually add
the milk, cooking and stirring until it begins to thicken. Stir
in the cheese, salt, pepper and cayenne. Pour the sauce over the
fish rolls. Sprinkle them with the nutmeg. Bake the fish in a
preheated oven at 350 F for 20 minutes. Serves 6. Serve with a
good Chardonnay, white Burgundy or a Spanish Albariño.
Soft Shelled Crabs
| 3 Tbl. vegetable or olive oil | 1 Tbl. chopped chives or shallots |
| 1-2 Tbl. butter or margarine | 1/3 C chopped mushrooms |
| 4 medium soft shelled crabs, cleaned | 2/3 C dry white wine |
| flour | chopped flat leaf parsley |
| salt to taste | lemon wedges |
Heat oil and butter in a large skillet. Wash, pat dry and flour the crabs. Sauté over medium heat 3 minutes on each side. Salt lightly. Remove from skillet and keep warm. Add additional fat if necessary and sauté onions and mushrooms 2 minutes. Add any drippings from crabs to skillet. Turn up heat, add wine, stir until thickened. Pour over crabs. Garnish with parsley and lemon. Serves 2. Serve with a delicate dry white such as a light Pinot Grigio or Orvieto, a light Sauvignon Blanc, a Pinot Blanc or a dry rosé.
Oven "Fried" Fish Fillets
| 2 1/2 Tbl. butter or margarine | 1/8 tsp. thyme |
| 6 fish fillets (sole, flounder, etc.) | 1/2 C milk |
| 1 C bread crumbs | 1/2 tsp. salt |
| 1/4 tsp. pepper | paprika |
| 2 Tbl. chopped flat leaf parsley | 6 lemon wedges |
Smear 1 Tblsp butter in a baking dish. Rinse
fillets, dry on paper towels. Spread crumbs on a large piece of
waxed paper. Add pepper, parsley and thyme, mixing well. Pour the
milk into a dish. Add salt and stir. Dip fillets on both sides in
the milk, shake off excess, then dip into the bread crumbs. Pat
well onto both sides of the fish. Place in baking dish and let
stand at least 15 minutes. Preheat oven to 450 F.
Melt 1 1/2 Tblsp butter and sprinkle over the fillets. Place dish
in oven for 10-12 minutes, or until flesh is white and firm.
Sprinkle with paprika for the last minute of baking. Serves 6.
Serve with a lighter style Chardonnay, a Mâcon or a Spanish
Albariño.
Grilled Salmon in Mustard Sauce
| MAYONNAISE: | 2 salmon steaks |
| 1 whole egg | salt and pepper to taste |
| 1 Tbl. vinegar or lemon juice | 1 tsp. vegetable oil |
| 1 tsp. salt | 2 Tbl. mayonnaise (see above) |
| 1/4 tsp. black pepper | 1 Tbl. Dijon mustard |
| 1/2 tsp. dry or Dijon mustard | 1 tsp. chopped parsley |
| 1 1/2 C olive oil or mixed olive and vegetable oil | 4 lemon or lime wedges |
Bring egg and oil to room temperature. Place
egg, vinegar, salt, pepper and mustard in food processor fitted
with a metal blade. Process a few seconds. With processor
running, pour the oil very slowly through the feed tube until all
the oil is incorporated. This mayo will keep refrigerated for 10
days.
Wash and pat dry the salmon steaks. Salt and pepper to taste. Mix
mayo and mustard. Cover both sides of steaks with mixture and
allow to sit at room temperature 15-20 minutes. Meanwhile, heat
grill on low to medium. Oil the surface grates thoroughly and
barbecue steaks 15 minutes total, turning once. Serve with
parsley and lemon wedges. Serves 2. Serve with a flavorful, but
crisp Chardonnay, a full Sauvignon Blanc, an Albariño, a
gewürztraminer or a good Pinot Noir.
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