Chilean Sea Bass w/ Scallops in a Lemon Caper Sauce over a Bed of Fresh Spinach

So delicious and easier than you think!
Great for Lent!
Ingredients: 3-4 Sea Bass Filets, 1 Lb Scallops, 1 Lemon, 1 Bag Spinach, 1 TBSP Capers, 5-6 Cloves Garlic, 5 TBSP Unsalted Butter, Parsley, Olive Oil, Kosher Salt, Pepper, Optional Crab Cake (Butcher’s Special)
Peel, smash, mince and halve garlic, slice lemon.
Juice both lemon halves.
Dice parsley.
Season filets with kosher salt and pepper.
Over medium high heat, sear the sea bass for 2-3 mins per side.
Bake for about 5 minutes in a preheated oven at 375 degrees Fahrenheit until it reaches an internal temperature of 145 degrees.
While the fish bakes prepare the butter caper sauce. Add 4 TBSP to a small pot over medium heat.
Add in half the garlic and sauté for 1-2 mins.
Add in lemon juice.
Measure off capers to 1 TBSP and add to the mix.
Sauté for another 2 mins and toss in some parsley.
Remove from heat. Grab the same pan you cooked the sea bass, add some olive oil and sauté the scallops over medium high heat searing each side for 2 mins. Do not overcook! Remove from heat.
Over medium high heat add some olive oil (about 2 TBSP) and add the remaining garlic. Sauté for 1 minute and add the spinach. Cook until spinach is complete.
Pour as little or as much of the sauce
over the plated dish as preferred.
Plate all over a bed of the spinach as pictured.
Top with butter caper sauce.
Also try serving on a bed of delicious crab cake baked to perfection with spinach and caper sauce.
Fabulous, simple, and delicious!

Copyright © 2021. Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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