Chilean Sea Bass And Scallops in Pomegranate Reduction Sauce Recipe Video
Summary
Ingredients
| Sea bass fillets | 1 Medium (For the Chilean Sea Bas) | |
| Salt | 1 Dash (For the Chilean Sea Bas) | |
| Cayenne pepper | 1 Dash (For the Chilean Sea Bas) | |
| Orange juice | 1⁄2 Cup (8 tbs) (For the Citrus Emulsion sauce) | |
| Lemon juice | 1⁄2 Cup (8 tbs) (For the Citrus Emulsion sauce) | |
| Tomato | 1⁄2 Medium, chopped finely (For the Citrus Emulsion sauce) | |
| Assorted herbs | 1⁄2 Teaspoon (For the Citrus Emulsion sauce) | |
| Scallops | 4 Medium (For the Scallops) | |
| Salt | 1 Dash (For the Scallops) | |
| Olive oil | 2 Tablespoon (For the Scallops) | |
| Pomegranate juice | 1 Cup (16 tbs) (For the Pomegranate reduction sauce) | |
| White tapioca caviar | 1 Tablespoon (For the Pomegranate reduction sauce) | |
| Red tapioca caviar | 1 Tablespoon (For the Pomegranate reduction sauce) |
Nutrition Facts
Serving size
Calories 435 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 53.3 mg17.8%
Sodium 284.3 mg11.8%
Total Carbohydrates 44 g14.7%
Dietary Fiber 1 g4.2%
Sugars 23.7 g
Protein 26 g52.5%
Vitamin A 13.9% Vitamin C 108.7%
Calcium 5.4% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 350 degrees Fahrenheit.
MAKING
2. For the Chilean Sea Bass: Dust the Bass with salt and cayenne pepper.
3. Add olive oil to a pan and pan sear the bass for 2 minutes.
4. Flip to other side and put the sea bass into oven for 10 minutes.
5. For the citrus emulsion sauce: Simmer and reduce orange and lemon juice, tomatoes and herbs to half while stirring occasionally.
6. For the Scallops: In a pan, heat the olive oil.
7. Dust the scallops with salt.
8. Pan sear the scallops on both sides, 2-4 minutes each side.
9. For the Pomegranate Reduction Sauce: In a pan, simmer and reduce pomegranate juice, white tapioca caviar and red tapioca caviar to half while stirring occasionally.
FINALIZING
10. Add the Sea Bass to a plate of grilled asparagus and top with the Citrus emulsion sauce. Add basil oil, balsamic reduction sauce and a spicy sauce and serve.
11. Plate the scallops and top with the pomegranate reduction sauce and serve.
Chef
