Here is an excellent recipe for Grouper & Sea Scallops With Chablis Dill Sauce from Chef Tim Coyne of Bistro-by-the-Sea Restaurant in Morehead City, NC.
The Bistro-by-the-Sea Restaurant and Private Banquet Facility is owned and operated since May 1993 by the husband and wife team of Chef Tim Coyne and G.M. Libby Eaton.
Chef Tim, Libby and the Bistro Team takes pride that all items are made to order by a professional kitchen staff. No microwave cooking for them. Their motto, “Good food takes time. You can taste the difference!” Sit back and enjoy the old World, European atmosphere in Midtown Morehead City of Carteret Co.! This is where true Foodies come to dine!
Chablis Dill Sauce:
In medium saucepan over high heat, add all ingredients except dill, cream and butter. Bring to boil and reduce until almost all liquid is evaporated making sure the mixture does not scorch.
Add the cream and bring to broil over medium heat. Reduce heat to low and simmer for 10 minutes. Remove from heat and strain sauce into another saucepan using a wire mesh strainer for a smooth texture. Return sauce to low heat and simmer additional 5 minutes. Add dill and remove from heat. Blend in softened butter with wire whip prior to serving (optional).
Grouper and Sea Scallops:
Place Carteret Catch grouper & sea scallops on buttered cookie sheet. Sprinkle seasoned salt & paprika. Bake for 5-8 minutes. (Make sure oven is @ 450°)
To serve: Place grouper & sea scallops on plate and dress with Chablis Dill Sauce. Serves 2.
NC Catch Exclusive Recipe:
Chef Tim Coyne