Cod and scallops are two things I always want to eat year round but there is nothing like fresh Cod from Montauk or Block Island and briny bay scallops from our North Fork waters during the winter months. I am sharing a recipe for Cod and scallops Meuniere that I often make during the winter in the restaurant. The tanginess of this caper, white wine and butter sauce is a bright accompaniment to Cod and scallops. This recipe serves four healthy portions and takes only 20 minutes to prepare.
If you read Martin Garell’s piece in the Suffolk Times this week on fishing for Cod during the winter months you might be inspired to go. I have always wanted to go Cod fishing and knew it was tough but he confirmed it! So even if I don’t make it on that Cod fishing charter this winter, I will still enjoy that plump white flesh from my local fish monger. Pick up a bottle of Coalescence from Shinn Estate Vineyards and call it dinner for a captain — whether you are a fisherman or not.
Ingredients: One pound of fresh cod
1/2 pound of Peconic Bay Scallops
1 teaspoon of capers
1 teaspoon of minced shallot
half a lemon thinly sliced
1/4 cup of white wine like a Pinot Grigio
2 tablespoons of butter
salt and pepper to taste
Fresh chopped parsley
In a large saute pan add a tablespoon of EVOO and add salted filets to hot pan. Cook for 3 minutes on one side and flip. Then add the shallots and scallops until slightly browned and add the capers and lemon, and lastly the white wine. When the wine begins to bubble, add the butter and parsley and stir briskly until it turns a cloudy white color. At that point it is ready to serve. It is best accompanied with your favorite rice pilaf dish or steamed quinoa.
