Step by step

1. Preheat oven to 190ºC. Place the halibut and scallops on a parchment-lined sheet pan and freeze for ten minutes before proceeding.

2. Prepare the breading by mixing the Parmigiano cheese and breadcrumbs in a medium size bowl. Set aside.

3. Attach your Food Grinder Attachment fitted with the coarse grinding plate to your Stand Mixer. Place the bowl under the grinder, turn the mixer to Speed 3 and feed the halibut and scallops into the grinder using the food pusher, one piece at a time, taking care not to force it through.

4. Add the crème fraîche, egg yolks, lemon zest, scallions, tarragon, basil, salt, cayenne and paprika to the bowl. Mix everything together until all the ingredients are fully incorporated; the mix will be tacky but workable. For dinner portions, form 140 g patties. For appetizer portions, form 70 g patties. Set aside on a large plate.

5. Working one at a time, gently place the patties into the breading and coat them fully and evenly with the mixture. Set each coated patty back on the plate as you finish breading.

6. Line another large plate with paper towels and set aside. Heat olive oil and butter in a large skillet over medium heat. When the butter has melted and starts foaming, carefully place the patties in the pan, being sure not to overcrowd them. Cook on one side for 5 minutes (or until the patties have turned a golden brown), then gently flip them and place the pan into the preheated oven. Bake for 5-6 minutes, or until they feel just firm to the touch. Remove the pan from the oven and use a slotted spatula to gently transfer the patties to the paper towel-lined plate. Serve hot.