Sea Skillet of Hake and Scallops with Yellow Pepper Cream and Crispy Scallion Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the yellow bell peppers on a tray, toss them with 1 tablespoon olive oil, a pinch of salt, and black pepper, and roast for 18 minutes until tender and lightly browned.

2. 2

   Meanwhile, pat the hake fillets and scallops very dry with paper towels. Season both with half of the remaining salt and some black pepper. Keep the scallops chilled until ready to sear.

3. 3

   Heat a medium skillet over medium heat. Add 1/2 tablespoon olive oil and 1/2 tablespoon butter. Sauté the shallot, the white part of the scallions, and half of the garlic for 3 minutes without letting them brown too much.

4. 4

   Add the roasted peppers, sweet paprika, and thyme to the skillet. Cook for 1 minute, pour in the white wine, and let it reduce for 2 minutes. Stir in the fish stock and heavy cream, simmer gently for 4 minutes, then blend until smooth. Adjust with salt and pepper and keep warm.

5. 5

   For the crispy rice, combine the cold jasmine rice with the green part of the scallions, lemon zest, the remaining garlic, 1 tablespoon olive oil, and a pinch of salt.

6. 6

   Heat a large nonstick skillet over medium-high heat. Spread the rice into a compact layer and cook it without stirring for 6 to 8 minutes, until the bottom is golden and crisp. Add 1/2 tablespoon butter over the top during the last 2 minutes to deepen the flavor. Remove and keep warm.

7. 7

   In another large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the hake fillets for 2 minutes on the first side. Flip them, add 1/2 tablespoon butter, and cook 2 to 3 minutes more, basting with the fat, until juicy and just barely opaque in the center. Remove and set aside.

8. 8

   In the same skillet, add the scallops, with a little more oil if needed. Sear them for 1 1/2 to 2 minutes per side until a golden crust forms. At the end, add the remaining butter and 2 tablespoons lemon juice, swirling the pan to glaze them briefly.

9. 9

   To serve, spoon the yellow pepper cream onto the plates. Set one hake fillet and 2 scallops on each portion. Serve with the crispy scallion rice and finish with the pan juices over the top and an extra touch of black pepper if desired.