Herb-crusted John Dory with Scallops and Red Wine Sauce

For a luxurious seafood dish try Alex Mackay's tasty recipe for John Dory and scallops with a rich wine sauce
By Alex Mackay
Herb-crusted John Dory with Scallops and Red Wine Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 4 john dory fillets, (each 150g)
  • black pepper
  • 50 g dried bread
  • 1 small bunch of flat leaf parsley, leaves picked from the stalks
  • 2 strips dried orange peel
  • 4 tbsp vegetable oil
  • 10 scallops, (with corals, if possible) each cut in half
  • 1 tbsp butter

For the Red wine sauce:

  • 2 tbsp vegetable oil
  • 100 g lardons of bacon, blanched
  • 12 small shallots, peeled and blanched
  • 100 g very small button mushrooms, trimmed and blanched
  • 2 strips dried orange peel
  • 200 ml red wine, reduced by half
  • 300 ml chicken stock, reduced by half
  • 50 g butter
  • black pepper
  • sugar, to taste


1. Preheat the oven to 190°C.

2. Prepare the red wine sauce. In a large heavy-based frying pan heat the vegetable oil until hot. Fry the bacon lardons, shallots and mushrooms until well-browned on all sides.

3. Add the dried orange peel, reduced wine and reduced stock and bring to the boil.

4. Stir in the butter. Season
the sauce well with salt, pepper and sugar to taste and keep warm.

5. Place the John Dory fillets on a greased non-stick baking sheet and season well with salt and freshly ground pepper.

6. In a food processor process together the dried bread, half the parsley leaves and the orange peel until coarse breadcrumbs form.

7. Mix in 2 tablespoons of vegetable oil and spread the breadcrumb topping evenly over the John Dory filets.

8. Bake the John Dory for 7-8 minutes.

9. Meanwhile, heat the remaining vegetable oil in a small, heavy-based frying pan until it smokes.

10. Fry the scallops for about 1 minute over a high heat then turn them over and add the butter. Fry for a further minute and remove from the heat. Season with salt and freshly ground pepper.

11. Add the remaining parsley leaves to the red wine sauce and remove the orange peel strips. Spoon the red wine sauce onto four deep plates. Top the sauce with the John Dory filets, surround with the fried scallops and serve at once.

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