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Red Emperor with scallops & tomato-basil butter


  • Put the stock, white wine, peppercorns, bay leaves, parsley and red onion in a large heavy-bottomed pan. Bring to the boil and cook for 10 mins.
  • Then turn the heat down and add the fish in one layer. Cover and very gently cook until just under. Remove and set aside.
  • Strain the cooking liquid and return it to the pan, together with the tomatoes and basil. Turn the heat up and cook for a few seconds.
  • Then add 2 cubes of butter at a time, whisking continually until a sauce consistency forms. Taste for seasoning.
  • Return the fish to the pan and briefly cook to warm through, basting with the sauce as you do so.
  • Quickly sear the scallops on a pre-heated, lightly oiled ridged grill (or BBQ plate).
  • To serve, place the fish with the sauce on individual plates and arrange scallops around.


  • 1 cup fish or vegetable stock
  • ¼ cup dry white wine
  • a few whole black peppercorns
  • 2 bay leaves
  • a few parsley sprigs
  • ¼ medium-large red onion, sliced
  • 4 x 180 gm fish steaks or fillets
  • 6 cherry tomatoes, sliced
  • 12 basil leaves, finely sliced
  • sea salt & freshly ground pepper
  • 150 gm cold butter, cubed
  • 16 scallops, cleaned
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm