This sauce can be made in 15 minutes and is as delicious as a restaurant dish. The fish is light and crisp, and the scallops are plump.
I love fish meuniere from restaurants, and this is pretty close!! This sauce also tastes good with bread.
Step 5: Raise the heat to high to get a crispy texture. If you don't thoroughly cook off the alcohol from the white wine when making the sauce, it will become sour, so be careful!
Enjoy Japanese food around the world.