CHILEAN SEA BASS AND SCALLOPS

Elevate your dinner table with our luxurious Sea Bass and Scallops with Beurre Blanc Sauce! This dish combines tender, perfectly seared Chilean sea bass with golden-brown sea scallops, all brought together by a rich and tangy beurre blanc sauce with capers. The combination of delicate seafood and a velvety, buttery sauce will make any meal feel like a fine dining experience at home.

• Jump to recipe

• Helpful tools for this recipe

Whether you’re planning a romantic date night or want to impress guests, this recipe delivers restaurant-quality flavor with a surprisingly approachable method. Serve it with a drizzle of basil-infused olive oil for a dish that's as beautiful as it is delicious.

---

Sponsored Ad

---

Chilean Sea Bass: 

Chilean sea bass is prized for its mild, buttery flavor and firm, flaky texture. Its high fat content keeps it moist even at high heat, making it ideal for searing and perfect for absorbing the rich flavors of the beurre blanc sauce.

Capers: 

These small, briny buds add a punch of tangy flavor to the sauce. Their natural saltiness cuts through the richness of the butter, balancing each bite beautifully. Capers also bring a subtle floral note that complements both the sea bass and scallops.

---

Sponsored Ad

---

Recipe Origin | CHILEAN SEA BASS AND SCALLOPS

This recipe is inspired by classic French cuisine, where beurre blanc sauce—a butter-based sauce with white wine, vinegar, and shallots—is a staple. We wanted to take that timeless sauce and pair it with fresh, high-quality seafood for a dish that feels both elegant and approachable.

The idea of combining sea bass and scallops came from a desire to create a dish with complementary textures: the flaky, melt-in-your-mouth sea bass paired with the crisp, seared crust of the scallops. With a light dusting of flour and a hot pan, both proteins achieve a gorgeous golden-brown sear, enhancing both flavor and presentation.

---

Sponsored Ad

---

Fun Facts About Chilean Sea Bass: Origin and Cooking Tips!

1. Not Really a Bass!: Did you know that Chilean sea bass isn’t actually a bass at all? The real name of this fish is Patagonian toothfish. It was rebranded as "Chilean sea bass" in the 1970s by a fish wholesaler in the United States to make it sound more appealing. The name stuck and has since become popular worldwide!

2. Deep-Sea Dweller: Chilean sea bass is a deep-water fish found in the cold, dark depths of the Southern Ocean surrounding Antarctica, as well as off the coasts of Chile, Argentina, and other Southern Hemisphere countries. These fish live at depths of 3,000 feet or more, making them quite unique and hardy.

3. Sustainability Matters: Due to its popularity, Chilean sea bass faced overfishing in the late 20th century. However, thanks to strict international regulations and sustainable fishing practices, certified Chilean sea bass is now harvested responsibly. When buying this fish, look for labels from the Marine Stewardship Council (MSC) to ensure you're choosing sustainably sourced options.

4. Buttery and Delicious: One of the reasons Chilean sea bass is so beloved is its rich, buttery flavor and flaky texture. The fish has a high oil content, which helps it stay moist and tender during cooking, making it almost foolproof for home cooks!

5. Cooking Tips: Chilean sea bass is incredibly versatile and can be prepared in many ways—grilled, roasted, pan-seared, or even steamed. A simple preparation with just a bit of olive oil, salt, pepper, and fresh herbs allows its natural flavors to shine. It pairs beautifully with citrusy sauces, garlic butter, and a variety of fresh vegetables.

6. Perfect for Special Occasions: Thanks to its delicate flavor and luxurious texture, Chilean sea bass is often seen as a special-occasion dish. It’s a great choice for date nights, dinner parties, or any time you want to impress your guests with a restaurant-quality meal at home.

---

Sponsored Ad

---

Tips, Serving Suggestions, and Storage Advice:

• Make sure the sea bass and scallops are at room temperature before cooking to ensure even searing.

• Pat the seafood dry with paper towels for a better sear.

• Use "dry" scallops rather than "wet" scallops for optimal browning.

• Don’t overcrowd the pan—this helps achieve a beautiful sear.

• If you prefer a thicker sauce, let the beurre blanc reduce further before adding the butter.

• Serve with sautéed spinach, asparagus, or roasted potatoes to complete the meal.

• A light drizzle of basil-infused olive oil adds a fragrant finish.

• For a citrusy twist, add a bit of lemon zest to the beurre blanc.

• Leftover beurre blanc can be stored in an airtight container in the fridge for up to 2 days. Gently reheat over low heat, whisking constantly.

• Avoid boiling the beurre blanc sauce to keep it from separating.

---

Sponsored Ad

---

Sea Bass

Ingredients:

• 2 Tbsp olive oil

• ¼ cup flour

• 4 (6 oz) Chilean sea bass fillets, skinless and boneless

• Coarse salt and pepper, to taste

Instructions:

1. In a medium sauté pan, heat the olive oil over medium heat.

2. Season the sea bass fillets with coarse salt and pepper.

3. Dust the fillets with flour.

4. Sear the fillets on both sides until nicely browned and cooked to your desired doneness.

5. Remove from heat and set aside, keeping warm.

Scallops

Ingredients:

• Large “dry” sea scallops (I used two per piece of sea bass)

• 2 Tbsp grapeseed oil

• Basil-infused olive oil, for serving

Instructions:

1. If not already done, peel off the tough strip of muscle on the side of each scallop.

2. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper.

3. Heat a sauté pan over medium-high heat.

4. Add the grapeseed oil and heat until almost smoking.

5. Add the scallops to the pan, making sure not to crowd them (to avoid steaming rather than searing).

6. Cook undisturbed for about 3 minutes, or until golden brown on the bottoms.

7. Use kitchen tongs to turn the scallops and cook for an additional 2 to 3 minutes, until just cooked through. (If the pan is hot enough and the scallops are left undisturbed, they won’t stick.)

Beurre Blanc Sauce (Makes 1 Cup)

Ingredients:

• ½ cup dry white wine

• 2 tsp white wine vinegar

• 2 tsp fresh lemon juice

• 2 Tbs minced shallots

• 2 Tbs heavy cream

• ½ cup unsalted butter, cut into small pieces

• ¼ tsp coarse salt

• 1 Tbs capers, drained

• Freshly ground white pepper, to taste

Instructions:

1. Combine the wine, vinegar, lemon juice, and shallots in a saucepan and bring to a boil over medium-high heat.

2. Reduce the liquid until it becomes syrupy.

3. Add the cream and reduce by half.

4. Lower the heat and add one piece of butter at a time, whisking continuously until fully incorporated before adding the next piece.

5. Repeat until all the butter is incorporated. Be careful not to let the mixture boil, or it will separate.

6. Season with salt and pepper, then stir in the capers.

Plating

1. Place the seared sea bass on a bed of vegetable root purée, risotto, polenta cake, or mashed potatoes.

2. Top with two seared scallops or arrange them creatively on the side.

3. Finish with a drizzle of the beurre blanc sauce.

Note: You can also use jarred marinara (in moderation), homemade marinara, or tomato caper sauce with this method for the sea bass, all of which turn out delicious.

Additional plating examples

---

🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖

🔗 AMAZON.COM 🔗

So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!

---

MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Quality Knife

2. 3Qt Sauce Pan

   1. Our Hestan Culinary pan

3. Saute pan

   1. Our Hestan Culinary pan

4. Fish spatula

5. Whisk

6. Measuring Cups and Spoons Set

7. Large Cutting Board

---

FAQ Section:

Q: Can I substitute the Chilean sea bass with another fish?

A: Yes! Halibut, cod, or black sea bass are great alternatives with similar textures.

Q: What is the best wine to use for the beurre blanc sauce?

A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully.

Q: How do I keep the beurre blanc sauce from breaking?

A: Maintain a low heat and whisk constantly while adding the butter. Avoid boiling the sauce.

Q: Can I make the sauce ahead of time?

A: The sauce is best served fresh, but you can prepare the reduction in advance. Whisk in the butter just before serving.

Q: What sides pair well with this dish?

A: Serve with sautéed greens, mashed potatoes, or a light arugula salad for a balanced meal.

Q: How do I store leftovers?

A: Store any leftover seafood and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently over low heat.

---

Sponsored Ad

---

For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.

Their high-quality selection never disappoints!

https://www.facebook.com/generalsteakandseafood