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Breaded Bass Fillets With Pan-seared Scallops And Broccoli Recipe

Ingredients

How to make it

  • Beat the egg and milk in a bowl until blended, then use it to coat the Bass fillets. If desired, mix the cheese with the breadcrumbs and coat the fish evenly. Put the breaded fish into the fridge for 30 minutes to an hour to let it set.
  • When ready to sauté, put oil in a large fry pan with the garlic over medium heat and allow it to get fragrant, about 2 minutes. Push all the garlic to one side. (Preferably away from any hot spots)
  • Let the pan get very hot before you put the scallops in, and once they're in, try not to move them around too much. You'll need a lot of oil for the breaded fish. One of the old-fashioned chefs I used to work with would always tell me, "bread likes to swim". This goes especially if you're working with butter only. You'll probably need about 1/2 cup's worth to keep it from sticking.
  • Throw the broccoli in and mix well with the garlic. Let that sit for a while, stirring once in a while to keep it from burning while the fish cooks.
  • Pour in the white wine, lemon juice, and then sprinkle your seasoning over the whole mess. (Might I suggest you save some for when you flip the fish over? Or you can just add more like I do)
  • Once the initial side of your fish is browned to your liking, flip those suckers and season the other side. Be sure to keep an eye on your broccoli.
  • The entire meal shouldn't take longer than 15 minutes to cook. If you fry fish too long, especially something as delicate as scallops, they will turn out rubbery.
  • When both sides of the fish are browned, divide them evenly onto plates and garnish with a sprinkle of the lemon zest and more parsley.
  • I know that any doctor will tell you the portion in the picture is too much and that the FDA only recommends you eat half or even a third as a single serving, but we're real people with real appetites here, aren't we? Pssht, seriously.

Reviews & Comments 1

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  • keni 14 years ago
    You and your classic tastes with your unique delivery... love it, Mal. And, yes, just leave the scallop breading for the fish! hehehe...oh, and..mmmm..... 1/2 cup butter.....;)
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The Cook

chefmal O'Fallon, MO

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