Lemon sea bass scallops, a quick and light second course ready in 15 minutes.

Cooked in a pan or with the Bimby.

Lemon sea bass scallops are a light and fragrant second course
delicate, light, and ready in a few minutes: lemon sea bass or sea bass scallops are the ideal second course for those looking for taste without heaviness.

The fillet of this fish, with tender meat and delicate flavor, perfectly complements the citrus freshness of lemon, creating a perfect balance between savoriness and acidity.
This recipe is perfect both for a quick lunch and for an elegant dinner, thanks to its simplicity and elegance.

Few ingredients, a quick preparation, and a result that conquers everyone even those who are not fish lovers!
If you wish, you can make this recipe with any type of fish fillet, even frozen.
Discover how to prepare these lemon scallops step by step and bring to the table a fragrant, light, and Mediterranean-flavored dish.
I will show you how to use both fresh fish to fillet and already prepared frozen fillets.

Recipes thought for you:

Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

343.67 Kcal

calories per serving

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Energy 343.67 (Kcal)
Carbohydrates 20.32 (g) of which sugars 1.78 (g)
Proteins 35.58 (g)
Fat 13.92 (g) of which saturated 7.89 (g)of which unsaturated 6.04 (g)
Fibers 3.49 (g)
Sodium 356.86 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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28.22 oz sea bass (filleted)
3.5 oz butter
0.85 cup water (about)
to taste flour
1 lemon (juice and zest)
to taste salt
to taste pepper
to taste chopped parsley

Lemon Sea Bass Scallops

Tools

What we need to prepare

1 Knife
1 Cutting Board
1 Pan

Steps

To prepare

The first thing to do is if you have the whole fish you must
clean it, scale it, and fillet it.
You can choose to leave the skin on or not.
Here’s a tip: don’t throw away the head and bones because you can make a good broth for a risotto or stew, click here
Back to our recipe: if you are using frozen fillets instead of fresh fish, proceed to defrost them correctly:
In this case, you must defrost them first in the lowest part of the refrigerator, placed in a sieve or colander to prevent the thawing liquid from stagnating with the fish.
Now we are ready. Flour the fillets with the flour you usually use, pressing well to make sure the flour adheres.
Grate the lemon zest, add it to the butter and water in the pan, also adding a pinch of salt and pepper.
Bring to a boil.
Using water will allow us not to use too much butter, and together with the fish flour, it will form a delicious cream.
When the butter is completely melted and the water has resumed boiling, lay the fillets next to each other.
If during cooking the water dries up, add more.
If there is a lot of fish and the sauce absorbs too much, you can add more water, butter, and the rest of the ingredients.
When you have cooked all the fillets in the cooking broth, turn off the heat, squeeze the lemon, mix, and pour the sauce over the scallops.
Serve hot with a grind of pepper, a sprinkle of chopped parsley, and a little salt on top.
Lemon Sea Bass Scallops are ready to be served. Enjoy your meal.
With a wide-hole grater, grate the surface of a rather large organic lemon, and use a juicer to extract the juice. Set both aside.
Place the butter, 3 tablespoons of water, a pinch of salt, and one of pepper in the bowl, along with half of the lemon peel. Heat for 2 min. with the basket instead of the measuring cup, at 212°F vel 1.
Set aside in a bowl.
Without washing the bowl, pour 21.16 oz of water. Bread the fish slices with flour and spread them in the varoma and on the tray, season the slices with salt, pepper, and close the lid.

Overlay the varoma on the bowl and cook for 20 min. at varoma vel 1.
At the end of cooking, arrange the fish on a platter and pour over the butter sauce and lemon juice.
Serve very hot.