South Carolina Dining: The official dining site of South Carolina

4 servings

Ingredients

• 4 pieces fresh scamp grouper, about 7 ounces each
• 2 cups oyster crackers
• 1 Lb fingerling potatoes or other small potato
• 1 large sweet onion
• 2 large leeks
• 1 clove garlic
• 1 pine (or about 30) fresh shucked oysters
• 1 pint half and half
• Dash Tabasco
• Dash paprika
• 1 lemon
• 1 bunch fresh parsley
• Oil
• Butter
• Salt and pepper

Instructions

• Wash potatoes and place in sheet tray, season with salt and roast at 400 degrees F until tender - about 30 minutes. Wash leeks well, then cut in half and slice thin. Peel onion, halve, and slice then. Crush and mince garlic. Heat 2 T butter in saucepan, add onions, leeks and garlic. Season and cover. Let poach for 20 minutes or until very tender.
• Wash parsley, pick leaves and puree in blender with 1 T oil and 1 T water.
• Crush oyster crackers in blender, season with salt and pepper. Dredge fish to completely cover. Heat oil in sauté pan, then sauté scamp on both sides to golden brown. Finish in oven if pieces are not cooked completely.
• Right before serving, heat 1 T butter in pan, then add drained oysters and cook just until edges curl. Add half and half, Tabasco and paprika, bring just to a simmer.
• To plate, divide potatoes in center of four large bowls, spoon onions over the top, then place fish on top of those. Spoon oyster stew around, then drizzle parsley foam. Serve immediately.