Scallop and Shrimp Stuffed Halibut with Citrus Buerre Blanc
Serves 4

1 ¼ lb Halibut fillets (about 4 medium)
2 tbsp Fresh parsley, finely chopped
2 tbsp Shallots, minced
½ cup Shrimp, peeled, deveined and roughly chopped
½ cup Bay scallops, tough hinge removed and roughly chopped
¼ cup Panko bread crumbs
2 Eggs, beaten
Salt and pepper to taste

¼ cup Unsalted butter, melted

2 or 3 Lemons sliced

Preheat oven to 450°F.

Gently fold together parsley, shallots, shrimp, scallops, bread crumbs, eggs and season with salt and pepper.

Lay sole fillets flat (with darker or skin side up) and lightly season with salt and pepper. Divide stuffing among fillets, fold thinner half of fillet over stuffing, tucking end under to form a packet.

Place 2 to 3 slices of lemon onto a parchment lines cookie sheet. Cover with fish rolls, seam side down.
Bake until just cooked through, about 15 to 20 minutes.

Place halibut, with lemon slices, onto a place and top with citrus buerre blanc.

Citrus Buerre Blanc
(Approximately 1 cup)

3 tbsp White wine vinegar
3 tbsp Dry white wine
1 tbsp Shallots, minced
¾ cup Chilled unsalted butter, cut into tablespoon-size pieces
1 tbsp Lemon zest
½ tsp Orange zest
½ tsp Lime zest
Salt and pepper to taste

In a medium saucepan combine white wine vinegar, white wine, and shallots.
Bring to a boil over medium-high heat. Cook until mixture is reduced to a glaze (that coats the back of a spoon), about 5 minutes.
Reduce heat to low and add butter, 1 piece at a time, whisking until just melted before adding more.
Add zest and season with salt and pepper; and serve.