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Print this Recipe    Fish Scallops

Fish Fillet and Scallops In Green Peppercorn Sauce

4 fresh boneless fish fillets, diced into 3 cm chunks
2 Tbsp butter
1/2 tsp grated lemon rind
12 scallops
1 Tbsp green peppercorns
1 Tbsp lemon juice
salt & freshly ground black pepper

Heat the butter in large frypan over high heat, until it begins to
brown. Add the lemon rind, fish and scallops. Brown quickly,
stirring carefully. Add the green peppercorns and lemon juice
quickly, season with salt and pepper then cover the pan and remove
from the heat. Stand, covered 5 minutes. Serve immediately.

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