Spy Fish And Seafood With Orange Dill Sauce

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 cups panko breadcrumbs or 1 1/4 cups corn flakes, crumbs
• 8 ounces skinless fish fillets
• 12 large shrimp, peeled, tails-on if desired
• 8 sea scallops
• 1 egg
• 1 cup milk, divided
• salt and pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons orange zest, grated
• 1/4 cup orange juice, freshly squeezed
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon dijon mustard

Recipe

• 1 preheat oven to 450f with racks in top and bottom thirds. butter 2 large baking sheets.
• 2 in a large dry skillet over medium heat, toast panko crumbs, stirring for about 3 minutes or until golden brown. transfer to a bowl; let cool.
• 3 rinse fish, shrimp and scallops; pat dry. cut fish into 3 x 1-inch strips. trim off any excesss muscle from the scallops.
• 4 in a shallow bowl, whisk egg with 2 tablespoons of the milk.
• 5 stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
• 6 working in batches, add about 5 pieces of fish and scallops first into egg mixture, add to crumbs and toss to coat. shake off excess crumbs; place on 1st baking sheet. repeat with shrimp, placing on second sheet. discard excess egg and crumbs.
• 7 bake fish and scallops on top rack for 3 minutes; move to lower rack and place shrimp on top rack. continue baking for about 5 minutes or until crisp and fish and seafood are firm and opaque.
• 8 meanwhile, in a small aucepan, whisk flour and 1/4 teaspoons each salt and pepper into remaining milk. cook over medium heat, whisking constantly for about 5 minutes or until thickened.
• 9 remove from heat; whisk in zest and juice, dill and mustard. serve immediately on the side with fish and seafood for dipping.