1 6-ounce barramundi fillet (180 g)
2 sea scallops, U-10
salt and pepper, to taste
olive oil, as needed
1 teaspoon shallot, minced
3 greenlip mussels, cleaned
2 fluid ounces white wine
2 fluid ounces Champagne Cream Sauce, recipe follows
1 tablespoon champagne grapes
1/4 teaspoon chives, sliced
3 asparagus spears, trimmed, steamed, hot
1 ounce roasted red bell pepper strips, hot
leek, julienne, fried, as needed for garnish
Servings: 1
1. Season the barramundi and sea scallops with salt and pepper. Heat a small amount of olive oil in a sauté pan, add the fish and scallops and sear over high heat. Remove the fish and scallops from the pan and reserve.
2. In the same sauté pan, sauté the shallot and mussels briefly and deglaze with the wine. Add the Champagne Cream Sauce and simmer until the mussels are open and the sauce has thickened slightly. Add the grapes and chives.
3. Place the fish and scallops in a 350°F (180°C) oven for approximately 5 minutes to reheat.
4. Season the asparagus spears and bell pepper with salt and pepper and arrange them at the top of the plate. Remove the fish and scallops from the oven and place the fish in the center of the plate. Arrange the scallops and mussels around the fish. Spoon or pour the sauce around the fish and garnish with the fried leek.
2 sea scallops, U-10
salt and pepper, to taste
olive oil, as needed
1 teaspoon shallot, minced
3 greenlip mussels, cleaned
2 fluid ounces white wine
2 fluid ounces Champagne Cream Sauce, recipe follows
1 tablespoon champagne grapes
1/4 teaspoon chives, sliced
3 asparagus spears, trimmed, steamed, hot
1 ounce roasted red bell pepper strips, hot
leek, julienne, fried, as needed for garnish
Servings: 1
1. Season the barramundi and sea scallops with salt and pepper. Heat a small amount of olive oil in a sauté pan, add the fish and scallops and sear over high heat. Remove the fish and scallops from the pan and reserve.
2. In the same sauté pan, sauté the shallot and mussels briefly and deglaze with the wine. Add the Champagne Cream Sauce and simmer until the mussels are open and the sauce has thickened slightly. Add the grapes and chives.
3. Place the fish and scallops in a 350°F (180°C) oven for approximately 5 minutes to reheat.
4. Season the asparagus spears and bell pepper with salt and pepper and arrange them at the top of the plate. Remove the fish and scallops from the oven and place the fish in the center of the plate. Arrange the scallops and mussels around the fish. Spoon or pour the sauce around the fish and garnish with the fried leek.
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