Chilean Sea Bass Recipe
Scallops, basil, capers, broccolini in a garlic tomato sauce.
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Ingredients
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Sea Bass
Scallops and Vegetables
Method
Prepare the Sea Bass
- 1
Season the Fillets
Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat olive oil over medium-high heat. Once hot, carefully add the seasoned sea bass fillets.
- 3
Cook the Scallops and Vegetables
- 4
- 5
Sauté the Vegetables
In the same skillet, add minced garlic cloves and cook for about 30 seconds until fragrant. Add cherry tomatoes, capers, and broccolini, and cook for 5-7 minutes until vegetables are tender.
- 6
Deglaze with White Wine
Pour in the white wine to deglaze the skillet, scraping up any brown bits from the bottom. Allow it to simmer for 3-4 minutes until slightly reduced.
- 7
Combine Ingredients
Return the seared scallops and cooked sea bass to the skillet, adding the fresh basil leaves. Toss gently to coat everything in the sauce and heat through for another 2-3 minutes.
