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Chilean Sea Bass And Scallops In Pomegranate Reduction Sauce

sherisachs's picture
Ingredients
  Basil oil 1 Teaspoon
  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)
Directions

GETTING READY
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
California
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
2

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