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1
For the brodetto, cut the lemons in half and then into quarters, deseeding them as you go.
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2
Put them into the bowl of a food processor with the salt, pepper and sugar, and pulse to combine.
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3
You want them broken down but not completely pureed.
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4
Drizzle the olive oil into the mixture slowly, pulsing to emulsify the jam.
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5
Blend in the oregano and marjoram leaves.
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6
In a small pot set over medium heat, combine the chicken stock and wine.
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7
When it begins to simmer, add the lemon-oregano jam, and stir to combine.
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8
Lower heat, and keep warm.
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9
For the butternut squash, place a large saute pan over medium-high heat, and swirl in the olive oil.
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10
When it begins to shimmer, add the squash, salt and pepper, and toss to combine.
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11
Cook, stirring occasionally, until they are browned, crisp and tender, approximately 7 minutes.
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12
Remove from the heat, stir in the marjoram leaves and set aside in a warm place.
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13
For the fluke, heat the olive oil in a large saute pan set over high heat until it is nearly smoking.
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14
Meanwhile, season the fluke with salt and pepper, and dust one side of each fillet with flour.
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15
Cook the fillets flour-side down for approximately 4 minutes, until the skin is nicely crisp and brown and about 3/4 of the way cooked.
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16
Carefully turn the fillets with a wide spatula, and cook for an additional 2 or 3 minutes, until done.
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17
Remove from the oil, and drain quickly on paper towel.
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18
Meanwhile, turn the heat under the brodetto to high, and add the scallops to the liquid to heat through, approximately 2 minutes.
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19
Divide the scallops among four warmed bowls.
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20
Assemble the dishes.
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21
To the scallops add 1/4 of the squash and equal amounts of brodetto, and top with a fluke fillet.
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22
Sprinkle with the scallions, and serve immediately.
