Pan-roast sea bass fillet with Jersey scallops and peas
by Mark Jordan
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Ingredients
Fish & Shellfish
4 sea bass fillets, each weighing 170g
4 large Jersey scallops
Fruit & Vegetables
100g of frozen garden peas
1 1/2 lemons, juiced
1 shallot
1/2 bulb of garlic
5 button mushrooms, sliced
Oils & Vinegars
vegetable oil
Dairy
2 knobs of butter
300ml of double cream
Store Cupboard
salt
1 vanilla pod
950ml of fish stock
Salad & Fresh Herbs
1 sprig of fresh thyme
1 handful of pea shoots
Beverages
125ml of white wine
125ml of dry vermouth