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J Sheekey’s Pan-Fried Fillet of Red Mullet with Wild Garlic and Queen Scallops

Made at J Sheekey | Serves 4

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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)
50g butter
Juice of ½ lemon
Salt and freshly ground black pepper

Method
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.

To serve
Put the red mullet onto a plate and spoon over the scallops and wild garlic; finish with some more extra virgin olive oil.

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