Seared Scallop and Lingcod Poppers

Recipe by Eric Keener

I'm not sure what is more difficult, finding a decent sized ling to shoot or cooking it well. I was literally sweating by the end of cooking this meal and the kitchen was thrashed.

Ingrediants

• Fresh Lingcod (substitute with any white fish)

• Fresh Scallop

• Sweet Pepper

• Oregano

• Brie Cheese

• Greek Yogurt

• Lemon

• Dill

• Salt

Making the Sauce

Combine Greek Yogurt, Lemon, Dill and Salt in a bowl and place in a cool area.

Poppers

Mince Scallops and Lingcod (Quantity Based on amount you are making.) Mix with Brie Cheese and fresh Oregano to create the stuffing. Hollow out the sweet peppers and stuff with the meat and cheese filling. Broil until the cheese melts and the pepper withers. This can also be done by roasting the peppers on a grill.

Main Course

Both the scallop and lingcod on the plate are going to be seared in a hot pan over your preferred cooking oil. Toast the bread to your liking and plate on the side. Top with the yogurt sauce and the Pepper Popper. Garnish with micro greens, baby carrots and radishes as desired.

Chef’s Note

The popper lingcod meat was actually harvested from the cheek of the fish. Most of the time this meat is tossed overboard or in the trash, because people either don’t know it is there or it’s “too much work” to harvest that extra bit of meat. While we understand the time constraints and hassle of cleaning gear and fish, this is just one of the ways to maximize your consumption from every animal you harvest. Personally I find it extra special know that the person eating the meal is enjoying something most people look past or neglect to harvest.