Pappamia's pine nut crusted snapper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Pine nuts (pignolia) |
| 1 | cup | Bread crumbs |
| 2 | tablespoons | Parmesan cheese; grated |
| Salt & white pepper to taste | ||
| ½ | cup | Flour |
| 2 | Eggs; beaten | |
| 4 | Snapper fillets; 8oz each | |
| 1995 | ** | Posted by The WEE Scot -- Paul MacGregor |
| 5 | tablespoons | Butter |
| 2 | teaspoons | Garlic; finely chopped |
| ¼ | pounds | Bay scallops |
| ½ | cup | Roma tomatoes; seeded & dicd |
| ¼ | cup | Dry chardonnay |
| 8 | Basil leaves; julienned | |
Directions
Coarsely chop the pine nuts in a food processor. In a medium-size bowl, combine the pine nuts with the bread crumbs, Parmesan cheese, salt and pepper. Place the flour in a large plate and place the eggs in another medium-sized bowl. Dust the fillets with the flour, dip in the eggs, and then dip in the pine nut mixture.
Melt 3 Tbsp of butter in a large skillet over medium heat; add the fillets and fry until the centers of the fillets flake easily with a fork, 3 to 4 minutes on each side. When the fillets are done, arrange them on a large platter and keep them warm while preparing the sauce.
In the same skillet, briefly saute the garlic; add the scallops and tomatoes, then season with salt and pepper. Add the wine and bring to a full boil. Cook until the liquid is reduced by half. Add the basil and stir in the remaining 2 Tbsp butter. When the butter is melted, remove from the heat. Spoon the sauce over the snapper or serve on the side. ** Houston Chronicle - Food section - 9 August Submitted By PAUL MACGREGOR On 08-18-95