Chilean Sea Bass Marechiaro Recipe
Pan seared with scallops, basil, capers, broccolini in a garlic tomato sauce
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Ingredients
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Sea Bass and Scallops
Garlic Tomato Sauce
Vegetables
Method
Preparation of Ingredients
- 1
Prepare the Broccolini
Trim the ends of the broccolini and rinse under cold water. Set aside.
- 2
Mince the Garlic
Peel and mince the garlic cloves. Set aside.
- 3
Prepare the Sea Bass and Scallops
Pat the Chilean sea bass fillets and scallops dry with paper towels. Season both sides with salt and black pepper.
Cooking
- 4
Sear the Sea Bass and Scallops
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sea bass fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and add the scallops to the skillet. Cook for an additional 3-4 minutes until the scallops are golden brown and cooked through. Remove both from the skillet and set aside.
- 5
Make the Garlic Tomato Sauce
In the same skillet, lower the heat to medium. Add more olive oil if necessary, then add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it. Add the can of diced tomatoes, vegetable broth, fresh basil, capers, and red pepper flakes. Stir well to combine and let simmer for about 5 minutes.
- 6
Cook the Broccolini
While the sauce is simmering, bring a small pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 7
Combine and Serve
Return the seared sea bass and scallops to the skillet with the garlic tomato sauce, spooning sauce over the top. Allow to cook for another 2 minutes to heat through. Serve the sea bass and scallops over a bed of broccolini, garnished with additional fresh basil if desired.
