...there was a restaurant in Columbia named Dianne's On Divine and when I was near, I would go there. They've been closed for probably 10 years, but on the menu was a dish they called Grouper DaVinci and I would always get it. After a few times, I decided to try and make a similar dish myself and I've made my version many times since. I don't readily have access to fresh grouper, but any fresh fish seems to work well.
So I made it again tonight and here we go.....
The stars of the show. Fresh speckled trout fillets, local shrimp, store bought sea scallops, shallots, lemon, artichoke hearts, and fresh spinach...
Zest a lemon and chop up the shallots...
All purpose flour seasoned with course salt, fresh ground pepper, and J.O.'s #2. The fillets are dredged in the flour and then I drag them through an egg wash before pan frying in EVOO and unsalted butter...
Meanwhile the wine, shallots, lemon zest, and the juice from a lemon are in a pot on high to reduce...
The fish are put on a rack on a cookie sheet and into the oven to keep warm. The scallops are seasoned with the same salt and pepper as before and a little bit of J.O.'s #1. Pan seared in EVOO and butter...
While all this is happening, the beginning of a beurre blanc sauce is reducing away. After it's reduced by 3/4's of the original volume, time to add the half and half. A little over a pint is what I added. The spinach is being sauted in butter and EVOO and the artichoke hearts are being heated up...
Reduce the sauce by about half and then add 1 stick of frozen butter cut into pats whisking continuously to incorporate and prevent the sauce from breaking...
The shrimp were sauted in butter until pink and time to plate up and eat...
Fresh fried home grown green tomatoes with homemade pimento cheese on the side. Too much food to eat...
I have made this with fresh blue crab lump meat instead of scallops, but really there's nothing about this dish that I would change. This dish is very lemony, can be labor intensive, and requires attention and time management, but the end result is spectacular if the sauce is not allowed to break. Quite a popular dish around here....
Edit to say that the lemon beurre blanc sauce doesn't re-heat well, it will separate. To serve, I put a bed of the sauted spinach on the plate, the fish on top, and then spoon on the sauce. The artichoke hearts are simply heated up.
So I made it again tonight and here we go.....
The stars of the show. Fresh speckled trout fillets, local shrimp, store bought sea scallops, shallots, lemon, artichoke hearts, and fresh spinach...
Zest a lemon and chop up the shallots...
All purpose flour seasoned with course salt, fresh ground pepper, and J.O.'s #2. The fillets are dredged in the flour and then I drag them through an egg wash before pan frying in EVOO and unsalted butter...
Meanwhile the wine, shallots, lemon zest, and the juice from a lemon are in a pot on high to reduce...
The fish are put on a rack on a cookie sheet and into the oven to keep warm. The scallops are seasoned with the same salt and pepper as before and a little bit of J.O.'s #1. Pan seared in EVOO and butter...
While all this is happening, the beginning of a beurre blanc sauce is reducing away. After it's reduced by 3/4's of the original volume, time to add the half and half. A little over a pint is what I added. The spinach is being sauted in butter and EVOO and the artichoke hearts are being heated up...
Reduce the sauce by about half and then add 1 stick of frozen butter cut into pats whisking continuously to incorporate and prevent the sauce from breaking...
The shrimp were sauted in butter until pink and time to plate up and eat...
Fresh fried home grown green tomatoes with homemade pimento cheese on the side. Too much food to eat...
I have made this with fresh blue crab lump meat instead of scallops, but really there's nothing about this dish that I would change. This dish is very lemony, can be labor intensive, and requires attention and time management, but the end result is spectacular if the sauce is not allowed to break. Quite a popular dish around here....
Edit to say that the lemon beurre blanc sauce doesn't re-heat well, it will separate. To serve, I put a bed of the sauted spinach on the plate, the fish on top, and then spoon on the sauce. The artichoke hearts are simply heated up.
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