Plaice Stuffed with Shrimps and Scallops Recipe at MyDish

Plaice Stuffed with Shrimps and Scallops

4 stars based on 1 reviews Rate this Recipe

Method

  • Open the scallops clean and prepare. Slice the white flesh and sautĂ© gently, with the corals, in the butter for 2 minutes, then add the wine and continue to cook for a further 3 or 4 minutes. Remove the scallops with a slotted spoon, separate the corals and reserve with the white flesh, and keep warm on a heated plate.
  • Bone the plaice for stuffing. Into the warmed bĂ©chamel sauce, stir in 3 to 4 tablespoons of stock from the scallops, and mix in the the prawns and white flesh of the scallops. Season with salt and pepper to taste. Stuff this mixture into the cavities of the plaice, arrange on a lightly buttered baking dish and squeeze a little lemon juice all over and dot with butter. Bake in a moderate oven (180C/350F) for about 20minutes, until tender. When the fish is cooked, serve on four warmed plates and garnish with the scallop corals, and sprigs of chervil or parsley.
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    Ingredients

    • 8 medium scallops
    • 50g butter
    • 150ml Dry White Wine
    • 4 medium plaice
    • 150ml bechamel sauce
    • 100g peeled cooked prawns
    •  salt and Freshly ground black pepper
    •  Squeeze of lemon juice
    •  chervil or parsley sprigs to garnish

    By Views 1104  Added Mon Jul 4 2011


    If I had to describe this dish in one word, it would be delicious.