Halibut and Scallops 

Scallops, with only 3.2 grams of net carbs per 100g, conforms to the ketogenic diet. Always include fish in your diet to have excellent sources of protein and polyunsaturated fats. Learn how to bake halibut that's tender, flaky, and super fast! This easy baked halibut recipe has lots of flavor, yet simple ingredients. Once you learn how to bake halibut with lots of fresh herbs and seasonings, you’ll want to make it a regular in your dinner rotation.

The scallops with wine are a quick appetizer to prepare but with a refined and very nice result to bring to the table even and especially on the most elegant and special occasions. Let's see together how to prepare them and some useful tips for a truly perfect result. Scallops with wine are a very refined and hearty appetizer although it is prepared in a short time and very few ingredients are needed. The result, however, is really very beautiful and spectacular to bring to the table and will amaze your guests. Let's see, then, together how to prepare excellent scallops with wine.

INGREDIENTS

4 5-oz Halibut fillets

1/4 cup Olive oil

2 tsp Fresh dill (chopped)

2 tsp Fresh parsley (chopped)

2 tsp Fresh chives (chopped)

1/2 tsp Paprika

1 tbsp Lemon juice (from 1/2 a lemon)

1 tsp Lemon zest (from 1 lemon)

2 cloves Garlic (minced)

1 tsp Sea salt

1/4 tsp Black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees F (204 degrees C). In a small bowl, whisk together olive oil, dill, parsley, chives, paprika, lemon juice, lemon zest, and garlic. Arrange the halibut fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry. Brush the fish on both sides with the olive oil mixture. Season both sides with sea salt and black pepper. (You can also mix the salt and pepper into the olive oil mixture before brushing, but they disperse more evenly if you sprinkle separately.) Bake for 8-15 minutes (depending on thickness), until the halibut internal temperature reaches your desired doneness: 125 degrees F (52 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done. I recommend medium for the most tender, moist, and flaky fish. If you don’t have a thermometer, you can check that the fish flakes easily with a fork, but is still moist and tender inside.

Ingredients

4 scallops

juice of half a lemon

1/2 glass of white wine

parsley to taste

extra virgin olive oil to taste

pepper to taste

Preparation

To start the preparation of scallops with wine you have to start from the scallops. These, in fact, will be washed well and detached from their shells, but they will be kept aside because they will constitute the container in which you will serve them to your guests. In this way you will make your wine scallops even more beautiful and spectacular to bring to the table. Once this is done, dedicate yourself to the lemon from which you will have to extract the juice, which will then be filtered so as to eliminate any pulp residues. In this way you will get a perfectly smooth lemon juice. As a last preparation dedicate yourself to parsley, which you will have to chop very finely, keeping aside a few tufts for the decoration of your scallops with wine. At this point take a pan and heat a drizzle of extra virgin olive oil. When this is hot, add the scallops and scald them on both sides for a few minutes. The cooking times of the scallops are very important to prevent the fish from becoming stringy and chewy. Deglaze with white wine and pour lemon juice to flavor the scallops well in wine during their cooking. After a few minutes as soon as the scallops are ready to be served so resume their tastes and lay each scallop inside its shell, accompanying it with a little cooking liquid and sprinkle with a handful of chopped parsley, which you have prepared before. The scallops with wine are then ready to be brought to the table to your guests hot.

Tip

You can flour the scallops before putting them in the pan. In this way not only will a very delicious, but above all during cooking a cream will form on the bottom, which will be very delicious and will enrich even more the flavor of your scallops with wine.