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Pan-seared sea bass with scallops and pea velouté

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Ryan Price, head chef at The Orange Tree Restaurant in Torquay, shares his recipe for pan-seared sea bass

Pan-seared sea bass

Serves 4

You will need

For the velouté

Peas 500g, frozen
Chicken stock 200ml

For the fish

Sea bass 4 fillets
Scallops
8
Sea salt
to season

To garnish

Olive oil a splash
Chorizo
80g, diced
Peas
Pea shoots

Method

  1. For the velouté: put the peas in a blender and add a pinch of salt. Pour in a little chicken stock and blend. Keep adding stock and blending until the mixture reaches a soupy consistency. Put aside (but keep warm).
  2. Coat the chorizo with olive oil and place in a hot frying pan. Fry until the chorizo darkens a little. Set aside the cooked chorizo and oil.
  3. For the fish: make sure the skin of each fillet is dry (pat with kitchen towel if needed). Place the fillets in a hot oiled pan, skin-side down. After approximately two minutes (or until the edges of the flesh turn white and the sides of the skin become golden), turn the fillets skin-side up.
  4. Immediately add the scallops to the pan. Lightly season the scallops and the fillet skins with sea salt. After 30–45 seconds flip the scallops over.
  5. Remove the fillets from the pan. Fry the scallops for another 30 seconds then remove from the pan.
  6. To serve: pour the velouté onto the centre of four plates and spread evenly with a spoon. Place a fillet and two scallops on top of the velouté.
  7. Garnish with cooked chorizo, peas and pea shoots. Drizzle oil from the cooked chorizo around the edge of each plate.

Chef’s tip: ‘The freshness of the peas pairs well with the punchy, yet subtle, spice of the chorizo,’ says Ryan

www.orangetreerestaurant.com

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