Baked Haddock and Scallops with Lemon Butter Dill Sauce

Baked Haddock and Scallops in Butter Dill Sauce taste like it came from a 5 star restaurant and super simple to make in your own homes!


The lemon butter dill sauce combination really complements any kind of fish you use, and the only sauce you'll want to use after one taste.


I just love making this for friends and family dinners it's really a show stopper with the colorful peppers and tomatoes added for a side dish.


The fish is moist and flaky and the buttery lemon sauce on top after it's cooked compliments this dish but can be used on any fish you like.


The addition of scallops on top with the toasted breadcrumbs are all baked to perfection just by sprinkling them on top, no fussy dipping or flipping the fish.


If you love seafood you may also like to try our Seafood Medley and Seafood and Crab Lemon Scampi recipes.


If you can't find haddock in your area try some of our many suggestions below to substitute.


Scroll down and print off the recipe.

Use any Seafood

I have made this recipe with just about every kind of fish but our favorite is haddock which is a mild white fish found in the North Atlantic.


If you want to mix and match, choose any kinds you prefer over what my recipe call for.


Our second favorite fish to make this dish with is salmon, the dill butter sauce really is perfect with salmon also


The sauce will really make this dish from simple to gourmet and you just need a little drizzla but I just pour it on mine I love it so much.

Ingredients You Will Need:

• haddock, ( or use sea bass, or halibut, salmon, mahi-mahi, or other fish you prefer)
• lemon juice or pinot grigio
• scallops, ( or use crab shrimp, or lobster meat)
• white wine (I used pinot grigio)
• butter
• fresh dill
• minced garlic
• fresh parsley
• salt and pepper to taste
• chicken broth
• Optional: red pepper flakes, cajun seasoning, or hot sauce for a spicy hot style fish

Any Seafood Can Be Used

• Talapia
• Mahi Mahi
• Grouper
• Salmon
• Cod
• Chilean seabass
• Shrimp
• Snook
• Halibut
• Redfish
• Lobster

Other Additions

• fresh spinach leaves
• boiled escarole
• mushrooms
• sliced squash of any kind
• sliced onions

Tips Use all fresh herbs when available For added sweetness without using sugar add 1 carrot Use all fresh fish when available Use only fresh plum tomatoes for the sauce or San Marzano canned White white will be lighter in color for the sauce, use red if you like a deep color sauce Always clean mussels checking for unopened shells and discarding them If fresh mussels don't close when tapped throw them out Add red pepper for a spicy hot soup Serve with hard-crusted Italian bread, Garlic bread, or Pasta of choice on the side

Tips

1. Don't overcook the seafood you're using
2. use only fresh ingredients for best results
3. for spicy add some hot sauce to taste or more cayenne pepper
4. for those allergic to seafood use chicken breast
5. for a low-fat version use all chicken broth, or lemon juice, not wine
6. this dish can be served with a side of spaghetti also drizzled with the lemon-dill butter sauce
7. Use a bed of spinach or escarole cooked with the fish on top for a different side dish

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Seafood Lovers!

This easy baked haddock with scallops is super easy to make and that lemon butter sauce with dill just puts it over the top in fabulous flavor.


You can add vegetables you like if you're not a fan of peppers and tomatoes, just pick out a vegetable you like


We also added this dish as part of our 7 Fishes tradition on Christmas Eve during the holidays.

Baked Haddock and Scallops with Lemon Butter Dill Sauce

Yield: 4

Author: Claudia Lamascolo

Prep time: 12 MinCook time: 13 MinTotal time: 25 Min

This is a buttery baked haddock topped with scallops and breadcrumbs then drizzled with a lemon butter dill sauce

Ingredients

• 4 haddock fillets ( or salmon, mahi-mahi, cod, sea bass, halibut see list in the body of this post)
• 8 large scallops
• 1 chopped and clean bell pepper
• 3 plum tomatoes quartered
• 1/4 cup chicken broth add more if it drys out
• 2 tablespoon olive oil
• 2/3 cup Italian flavored breadcrumbs mixed with 2 tablespoons grated pecorino romano cheese
• 2 sprigs of dill
• Lemon Butter Dill Sauce
• 3/4 cup dry white wine 
• 2 tablespoons freshly chopped Italian parsley
• 3 tablespoons finely minced garlic
•  2 tablespoons fresh lemon juice 
• 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces 
• 1 1/2 tablespoons chopped fresh dill
• Optional: granulated garlic powder and extra lemon juice to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Place the fish in a parchment-lined 13 x 9 deep casserole dish.
3. Top each piece of fish with 2 large scallops.
4. Place the vegetables in between the fish fillets.
5. Sprinkle each piece of fish and scallops generously with Italian-flavored breadcrumbs.
6. Drizzle the lemon butter sauce over each piece.
7. Place some dill scattered in the pan.
8. Add the chicken broth to the bottom of the pan not touching the fish.
9. Bake in the preheated oven for around 12 to 15 minutes or until the fish flakes easily.
10. Note: if you like softer vegetables, then remove the fish to a platter and continue baking until they are done to your liking.
11. Make the sauce and keep warm while the fish is baking.
12. Lemon Butter Sauce Directions:
13. In a medium saucepan add 1 tablespoon of the butter and saute garlic for 2 minutes.
14. Turn up the heat to high and add the wine and lemon juice. 
15. Reducing to around 1/4 cup of liquid takes around 5 minutes.
16. Reduce heat to low adding butter, 1 piece at a time, and whisk until melted.
17. Remove the pan from heat and stir in the fresh parsley and dill.
18. Note: for more garlic taste or lemon add some granulated garlic powder and more fresh lemon juice to taste.
19. Season to taste with salt and pepper.
20. Pour a small amount of the sauce over each piece of fish.
21. Serve with the tomato and peppers or add a side of sauteed spinach, escarole cooked, rice, or a side of pasta of choice.

Calories

906.04

Fat (grams)

45.88

Sat. Fat (grams)

22.90

Carbs (grams)

25.40

Fiber (grams)

2.60

Net carbs

22.80

Sugar (grams)

5.60

Protein (grams)

87.44

Sodium (milligrams)

1288.03

Cholesterol (grams)

331.59

https://www.whatscookinitalianstylecuisine.com/2021/02/baked-haddock-and-scallops-with-lemon.html

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