Discover this recipe with the two main ingredients cooked separately yet reunited in one saucy drizzle. Pair with quinoa to make a delicious lenten dish.

Ingredients

1/2 pack Scallops (roe off)
1 pack Cod Fish Fillet Portions
1/2 cup Isigny French butter
2 tbsp garlic, minced
2 tbsp lemonsito
1/2 tsp paprika
1/2 tsp garlic powder
1 tbsp olive oil
Salt and pepper

Directions

In a small bowl, mix paprika, garlic powder, salt, and black pepper.
Pat-dry the cod fillet portions using paper towels.
Rub the fillets with the dry spice mixture then set aside.
In a pan, melt butter over medium-high heat.
Add garlic and sauté until brown.
Add scallops and cook on one side until brown.
Flip to cook the other side until firm and cooked.
Remove scallops from the pan and put on a serving plate.
Sprinkle it with salt and pepper to taste.
In the same pan with remaining butter, add lemonsito.
Heat until saucy consistency is reached then remove from pan and set aside.
Pour olive oil in the same pan, sear the fillets for about 3 minutes.
Flip until the other side is also cooked through.
Drizzle the lemon sauce on the scallops and the fillets.
Pair with quinoa or whole wheat pasta.
Serve and enjoy!