Fish Fillet with Rosemary (Lucinda) and Grilled Scallops (Lanphear)

Okay, excuse me if my words are spelled incorrectly or my grammar is improper because I'm still floating on cloud nine after having prepared this dish.

OMG!  Where do I start?  Okay.  So I knew I was going to make this dish tonight instead of the German Sausages with Apples, Sauerkraut, and Onions that Lucinda prepared on today's show because my mouth was still watering from the fish episode.  When the fish hit the pan, it was love at first sight.  I dreamt about my first bite.

I already put my family on notice in regards to the menu for tonight, but while in route to boxing practice with my 13 year old son and his annoying ipod at max volume, he screamed "scallops mom, scallops."  So snapper and scallops was the meal I prepared.

First I got the scallops seasoned and placed in my very hot frying pan laced with olive oil.  Funny how all this time I thought the trick to grilling up scallops was butter.  Nope!  The butter just makes the scallops stick to the pan.  While my scallops are soaking up the olive oil, I pull out my other pan, heat it up, then proceed to get the red snapper seasoned, and dredged.  For those of you new to the cooking world like myself, "dredge", really means "to coat".  To give my fish a little extra kick, I like to season my flour with italian bread crumbs, salt, pepper and some paprika.  So, after I mixed my spices, I sprinkled some onto the fish, pat it around, turned it over to do the other side, then shook off the excess.  Now, my frying pan is hot and ready for oil and fish.

As I let the fish get nice and brown I dig out the garlic, white wine, black olives, rosemary, and butter.  Because I was hungry, but mainly because I didn't read the directions thoroughly, I made the mistake of adding the garlic, wine, olives, and rosemary before I flipped the fish to cook on the other side.  Not to worry though...you can't really mess up this easy dish.  I just stirred the ingredients around, let it cook for a minute or two, then flipped the fish.  I didn't get any complaints.  It was all good...trust me.

So while I let the fish continue to brown, I turned my scallops over so they can get grilled on the other side. Yummy!  The aroma is floating around like circles of smoke in the air.  Another four minutes and I'm ready to plate.  Here comes the best part!

At first I didn't quite understand what the butter was for.  I was thinking...all this olive oil and I still need butter.  Lord have mercy!  Nevertheless, I plated the fish, added the butter to that same frying pan with all the fish drippings and presto!  That sealed the deal!  I soaked the fish drippings and butter sauce all over everything.  I'm on a butter high right now.  I gathered up my scallops, laid them next to my fish and done!  This all time favorite dish was accompanied with a salad and that oh-so-yummy-three-mustard vinaigrette from yesterday's dinner.  Tonight I added my favorite glass of red wine called Adesso to enhance the flavors even more.  Trifecta!  Fish, Scallops and Wine.

Before I go, I must add that the peanut butter rice krispies I made yesterday was a huge hit at my son's school.  When I went to pick him up, he got in the car so excited about the line the kids made, not only to partake of Lucinda's delicious recipe, but also to give him some attention.  Go figure!

To add some deliciousness to your family, click the link below for this recipe.
http://www.marthastewart.com/recipe/fish-fillet-with-rosemary-mad-hungry

Bon Appetit!