Chilean Sea Bass with Scallops, Fingerling Potatoes, Sugar Snap Peas, and Beurre Blanc

Chilean Sea Bass with Scallops, Fingerling Potatoes, Sugar Snap Peas, and Beurre Blanc

Recipe Adapted by The Kitchen Addict.

I had the pleasure of shooting an amazing pescatarian restaurant last night and I was so inspired by everything they brought out to me. (And everything tasted AMAZING by the way!) Tonight, I decided I wanted to have a slightly more fancy dinner than normal and I thought seafood would be the way to go. I rarely buy Chilean Sea Bass (also known as Antarctic Toothfish). Regardless of what you call it, this fish is oh-so-buttery and oh-so-melt-in-your-mouth delicious.

Since I received the awesome flat sauce whisk from RSVP International, I decided that I wanted to try out a beurre blanc sauce. The whisk is great for allowing you to evenly incorporate the ingredients in the sauce pan, regardless of the shape of your pan. The long handle also keeps your hands out of the heat! I added a touch of cayenne powder because the sauce is quite rich and I think a little hint of spice brings it back down to a earth a bit.

This recipe was inspired by The Kitchen Addict, but I added potatoes to make everything go a little farther since I'd done a ton of walking in the day! Overall, it was really delicious.

Note: due to wide price range of the fish and scallops, I am only included a dollar-sign price estimate for this recipe. For me, this recipe was super expensive but well worth it!

Serves: 2
Cost: $$$$

GRADE

Cost: $$$$
Skill Level: Intermediate
Time to Make: 55 minutes

INGREDIENTS

1 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; I recommend avoiding the purple ones since they seem to fall apart faster)

6 ounces sugar snap peas

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 INGREDIENTS

1/4 cup dry white wine

1/4 cup white wine vinegar

1/4 cup heavy cream

2 small shallots

6 ounces unsalted butter, chilled

10 black peppercorns

Salt and a touch of cayenne powder to taste

METHOD

Prep Ingredients: Scrub the potatoes and cut them in half lengthwise. Pat the fish filets dry and season with salt and pepper. Chill until ready to use. Pat the scallops dry and season with salt and pepper if desired and chill until ready to use. Trim the sugar snap peas and cut into thirds (or in half if small) on an angle. Trim the stems from the microgreens if desired and discard. Mince the shallots. Cut the butter into medium cubes and keep chilled.

Boil the Potatoes: Add the potatoes to a medium pot and cover with water and season with salt. Bring to a boil and cook for 15 minutes or until just under fork tender. Add the sugar snap peas and boil for 2-3 more minutes. Drain and keep warm.

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.

To Serve: Divide potatoes and sugar snap peas between plates. Place a filet of fish on top and arrange the scallops beside the fish. Spoon the beurre blanc sauce over top and garnish with microgreens. Enjoy with the remaining white wine!

Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!