Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 carrot, diced||4 king scallops|
|1 yellow or orange pepper, diced||Fresh chive stalks for garnish|
|1 large tomato, diced||2 tsp olive oil|
|225 g (8 oz) drained, canned cannellini beans||1 small shallot, finely chopped|
|Kosher salt and white pepper||1/2 tsp minced garlic|
|2 tbsp olive oil||225 g (8 oz) frozen peas, thawed|
|1 Yukon Gold potato (or other all-purpose variety), peeled and sliced||2 tbsp chopped fresh mint leaves|
|2 small sea bass fillets, about 115 g (4 oz) each, cut in half||500 ml (16 fl oz) chicken or vegetable stock|
First make the pea sauce. Heat the olive oil in a saucepan and saute the shallot very gently, stirring, until soft but not brown, about 1 minute. Add the garlic, peas, mint, and half the stock. Bring to a boil, then reduce the heat and simmer until the peas are tender, about 5 minutes. Puree in a blender, adding enough of the remaining stock to give a thick but pourable consistency. Return to the pan and set aside.
While the peas are simmering, blanch the carrot in boiling water for 3 minutes; drain, rinse with cold water, and drain again. Return to the pan and mix in the bell pepper, tomato, and beans. Season to taste. Set aside.
Heat 1 tbsp of the olive oil in a frying pan and fry the potato slices until golden on both sides and cooked through, about 6 minutes. Drain on kitchen paper and keep warm. Wipe out the frying pan.
Season the fish fillets and scallops. Heat the remaining 1 tbsp olive oil in the frying pan until very hot but not smoking. Saute the sea bass, skin-side down, with the scallops until golden, 1–2 minutes. Gently turn the fish and scallops over and quickly sear the other sides for 1–2 minutes longer. Take care not to overcook the fish. Remove from the pan and keep warm.
Reheat the pea sauce, and toss the bean mixture over a gentle heat to warm through. Spoon the pea sauce onto deep, warm plates, spreading it out to a large pool. Add the potato slices. Place two pieces of sea bass, skin-side down, and two scallops on top of each pool. Spoon the vegetable mixture alongside and garnish with chives.
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