Medium pot
Small pot
Fine mesh sieve
Skillet
- ½ pound Chilean sea bass or another firm white fish such as cod, halibut, or flounder
- 6 sea scallops muscle removed
- 6 fingerling potatoes gold or red; halved lengthwise
- 6 ounces sugar snap peas trimmed and halved or cut into thirds
- Salt and pepper to taste
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- Sunflower microgreens or any other microgreen or parsley, for serving
Beurre Blanc:
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- ¼ cup heavy cream
- 2 small shallots peeled and minced
- 6 ounces unsalted butter cubed and chilled
- 10 black peppercorns
- Salt and a touch of cayenne powder to taste
Make the Beurre Blanc Sauce:
In a small saucepan, add the shallots, white wine, white wine vinegar, and black peppercorns. Bring to a boil and reduce heat to medium and cook for 5 minutes or until the liquid has reduced to about 2 tablespoons.
Add the heavy cream and whisk to combine. Add the butter, one or two cubes at a time, whisking with a flat sauce whisk after each addition until all the butter has been added and the sauce is thick and velvety. Season with salt, pepper, and a touch of cayenne to taste.
Strain the sauce into a bowl through a fine mesh sieve and keep warm. Note: you may need to whisk the sauce to reincorporate the ingredients before serving.
Make the Fish and Scallops:
Heat 1 tablespoon of butter and 1 tablespoon of oil to a medium skillet over medium-high heat until the butter is frothy and melted. Add the fish, skin-side down, and cook for 5-7 minutes or until the skin is very crispy. Gently flip and cook for an additional 5-7 minutes or until the fish reaches 135ºF. Transfer to a plate and cover with aluminum foil to rest for 5 minutes.
While the fish is resting, heat the remaining butter and olive oil in the same skillet. Add the scallops and cook, without moving, for 1 1/2 minutes per side. Remove from heat.
Calories: 806kcal | Carbohydrates: 39g | Protein: 32g | Fat: 56g | Sodium: 380mg | Fiber: 6g | Sugar: 5g | Vitamin C: 84mg