Deboned Spadefish fillets
Salt, Pepper
Lemon wedge
Flour
Butter
Olive oil
1/2 lb. scallops, washed
2 slices smoked bacon, chopped
1 pint heavy whipping cream
Premixed Rue: 1 part butter to 1 part flour; melt butter and mix well with flour, the cover and refrigerate
In saute pan, add 1/8 inch olive oil on medium heat. Lightly salt and pepper 1/2 inch fish fillets, then lightly flour. Cook over medium heat approximately 3-1/2 minutes each side. Remove from pan.
In saute pan, cook chopped bacon until lightly brown, then remove bacon from pan. Add 1 tsp. butter, lightly salt and pepper. Add 1/2 lb. well washed scallops. Squeeze 1/2 wedge lemon on top. Saute 2 minutes. Deglaze pan with a dash of cooking oil; this will take about 30 seconds, and most of bacon grease and wine will be cooked out. Add 1 tsp. of premixed rue, mix well and cook just until bubbly, while stirring. Turn to simmer until desire consistency. Pour over cooked fish and enjoy!
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