J Sheekey’s Pan-Fried Fillet of Red Mullet with Wild Garlic and Queen Scallops
Made at J Sheekey | Serves 4
20 queen scallops, out of shell (ask your fishmonger to prepare these)
Vegetable oil for frying
2 large shallots, finely chopped
2tbsp olive oil
50g chopped wild garlic (available at all good farmers’ markets and specialist food stores. The season runs from February to May)
Juice of ½ lemon
Salt and freshly ground black pepper
Season the red mullet fillets, heat the olive oil in a heavy frying pan.
Place the red mullet fillets skin side down and cook for about 3 or 4 minutes on each side, getting the skin as crisp as possible.
In a different pan, melt the butter, sautée the scallops and shallots until golden brown. Add the wild garlic; season with salt, pepper and the lemon juice.
Put the red mullet onto a plate and spoon over the scallops and wild garlic; finish with some more extra virgin olive oil.