Sea Bass with Parsley Cream Sauce

...and horseradish - did I mention that?

Makes 4 servings

INGREDIENTS

• 2 tablespoons butter

• 2 tablespoons flour

• 1 ¼ cup milk

• ⅓ cup chopped curly parsley

• 1 tablespoon prepared horseradish

• 4 -6oz Seabass fillets, at room temperature

• 2 tablespoons olive oil

• Kosher salt and pepper to taste

DIRECTIONS

1. Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

2. Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth. Remove from the heat - stir in parsley and horseradish

3. Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides

4. Place seasoned fish fillets in a hot pan face down and sear for about 3 minutes on each side, until opaque

5. Plate fish and top with 2-3 tablespoons of the horseradish sauce

---

Citrus Soy Scallops

Serves 4

Too many people overcook scallops and it's time to stop. If you overcook yours, I'll have to come over and knock you in the head. You simply need lots of heat and little time.

Ingredients

• 1/2 cup soy sauce
• Juice of 2 limes
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large sea scallops
• peanut oil

Directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.

Ginger Scallops

Makes 12

The key to scallops is NOT to overcook them. The easiest way is to make sure your pan is HOT and turn them once they're nicely browned.

Ingredients

• 1 pound large fresh scallops, about 12
• 3 tablespoons butter
• 2 tablespoons ginger, finely chopped
• 2 tablespoons green onion, finely chopped
• Olive oil
• Kosher salt & fresh ground pepper to taste

Directions

1. Mix butter, ginger and green onion together in a small bowl - set aside
2. Put non-stick pan on medium/high heat
3. Lightly oil scallops and season with salt & pepper
4. When the pan is almost smoking, put half the scallops in the pan and sear until golden, 1 to 2 minutes
5. Flip over, put half the ginger butter in the pan and as it melts spoon it over the scallops
6. Remove when bottom is golden
7. Cook remaining scallops the same way, dig?