Difficulty: 3/5
Drain and rinse the turbot thoroughly. Place it in a turbotière or ovenproof dish. Peel and finely grate the ginger.
Drizzle the turbot with gin, add the grated ginger, and 2 glasses of water. Bake in a preheated oven at 180°C (thermostat 5-6) for about 15 minutes.
Season the scallops with salt and pepper.
Remove the turbot from the oven, transfer to a resting plate, and pour the cooking juices into a sauté pan over high heat. When simmering, poach the scallops for 1 minute per side. Drain on a clean cloth.
Remove the skin from the turbot, fillet it, and arrange the fillets on a serving dish. Top artfully with the scallops. Keep warm.
Finish the sauce by whisking in the butter over low heat. Adjust seasoning and serve from a sauceboat.
Expert Tip: If the sauce has solids after cooking, strain through a fine sieve and stir in a bit of reserved grated ginger for extra zing.
Joëlle's Note: Best from October to April with fresh scallops. In May-September, substitute pre-cooked langoustines poached in court-bouillon.
A creation of Chef Hubert
Suggested wines: Meursault-Charmes or Riesling
