Fish Fillet and Scallops in Green Peppercorn Sauce
Elevate your seafood dinner game with this exquisite recipe for Fish Fillet and Scallops in Green Peppercorn Sauce. Tender white fish fillets and perfectly seared scallops are paired with a rich, creamy sauce infused with the bold, zesty flavors of green peppercorns in brine. The addition of shallots, garlic, and a splash of dry white wine creates a luxurious base, while fresh parsley and a squeeze of lemon add a bright finishing touch. Perfect for a special occasion or an elegant weeknight meal, this dish comes together in just 40 minutes and is guaranteed to impress. Serve it with crusty bread or steamed vegetables to soak up every last drop of the flavorful sauce. Keywords: fish fillet recipe, scallops in creamy sauce, seafood dinner, green peppercorn sauce recipe.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, haddock, or sole)
- 12 pieces Scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 2 teaspoons Green peppercorns in brine, drained and slightly crushed
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Season the fish fillets and scallops with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat.
Sear the fish fillets for 3-4 minutes per side, or until they are golden brown and just cooked through. Remove the fish and set aside on a plate, keeping them warm.
In the same skillet, add the remaining olive oil and sear the scallops for 2 minutes per side, until they develop a golden crust. Remove and set aside with the fish.
Lower the heat to medium and melt the remaining butter in the skillet. Add the chopped shallots and garlic, sautéing for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in the white wine, scraping up any brown bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
Stir in the heavy cream and green peppercorns. Let the sauce simmer for 5 minutes, or until it thickens slightly.
Return the fish fillets and scallops to the skillet, spoon the sauce over them, and gently warm for 2-3 minutes.
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2501 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
