Chef Suzanne Champagne Ivy
The Mill on the Floss, www.millonthefloss.com, New Ashford, MA
- 4 7oz. Halibut filets
- 12 sea scallops
- 1 ½ c. white wine
- 1 Tbsp. glace de fruits de mer gold (lobster base)
- 2 Tbsp. peppercorns
- 4 bay leaves
- 1 ½ Tbsp. minced shallots
- 5 sprigs thyme
- 1 ½ C. heavy cream
- 3 Tbsp. dry sherry
To prepare the fish: Heat oven to 425 F. In a hot pan cover bottom with olive oil. Salt and pepper the halibut and scallops. Place in pan and sear for 30 seconds, then put in oven for 7-10 minutes.
To prepare the sauce: Bring wine, shallots, thyme, bay leaves and peppercorns to boil, reduce immediately to simmer. Simmer down to one half, add the lobster base and a few pats of butter and whisk until all is melted together. Add heavy cream and sherry and salt to taste, if necessary. Thicken with arrowroot.
*Glace de fruits de mer gold (lobster base) is available at gourmet food stores.
To prepare the potatoes: Heat oil. The oil needs to be hot, otherwise the potatoes will stick. Brown on each side.