Ingredients

• ¼ cup pine nuts
• 1 cup bread crumbs
• 2 tablespoons Parmesan cheese, grated
• salt and white pepper, to taste
• ½ cup flour
• 2 large eggs, beaten
• 4 red snapper fillets
• 5 tablespoons butter, room temperature
• 2 teaspoons garlic, finely chopped
• ¼ pound bay scallops
• ½ cup Roma tomatoes, seeded and diced
• ¼ cup Chardonnay
• 8 fresh basil leaves, julienned

Method

Coarsely chop pine nuts in food processor. In medium-size bowl, combine pine nuts with crumbs, Parmesan, salt, and pepper. Place flour in a large plate and place eggs in another medium-size bowl. Dust fillets with flour, dip in eggs, then in pine nut mixture.

Melt 3 tbsp butter in large skillet over medium heat; add fillets and fry until centers of fillets flake easily with a fork, 3-4 minutes on each side. When fillets are done, arrange on large platter and keep warm while preparing sauce.

In same skillet, briefly saute garlic; add scallops and tomatoes, then season with salt and pepper. Add wine and bring to a full boil. Cook until liquid is reduced by half. Add basil and stir in remaining 2 tbsp butter. When butter is melted, remove from heat. Spoon sauce over fish or serve on the side.

Categories

dinner party, fish, main dishes, restaurant recipe