Red mullet with Queen scallops, samphire and lemon butter

Serves 4

Ingredients

4 x 150g red mullet fillets
20 queen scallops, out of shell (ask your fishmonger to prepare these)
50g samphire
Vegetable oil for frying
2 large shallots, finely chopped
2 tbsp olive oil
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 (approx 2 mins on each side); add the samphire, season with salt, pepper and the lemon juice.