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Chilean Sea Bass with Scallops, Fingerling Potatoes, Sugar Snap Peas, and Beurre Blanc
TRIED AND TRUE RECIPES-US(1)16Ingredients
55Minutes
1160Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. chilean sea bass (or another firm white fish, such as cod, halibut, or flounder)
- 6 sea scallops (muscle removed)
- 6 fingerling potatoes (gold or red; I recommend avoiding the purple ones since they seem to fall apart faster)
- 6 oz. sugar snap peas
- salt
- pepper
- 2 Tbsp. butter (divided)
- 2 Tbsp. olive oil (divided)
- microgreens (Sunflower, or any other microgreen or parsley, for serving)
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup heavy cream
- 2 shallots (small)
- 6 oz. unsalted butter (chilled)
- 10 black peppercorns
- salt (and a touch of cayenne powder to taste)
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NutritionView More
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1160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1160Calories from Fat970 |
| % DAILY VALUE |
| Total Fat108g166% |
| Saturated Fat61g305% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium980mg41% |
| Potassium850mg24% |
| Protein16g |
| Calories from Fat970 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A110% |
| Vitamin C110% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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