For the Sea Bass
Lemon, garlic, butter, extra virgin olive oil mixture - then on the bbq grill.
-Medium Heat- flip once, and with care.
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Here are some Diver Scallops Saute in White Wine Sauce I made recently.
Killer dish- killer. A fresh - not frozen Catalina Offshore products fish.
1st. the scallops must be absolutely dry, no excess water.
In a good saute pan heat 4 tblsp EVOO.
Flat crush 2 fresh cloves of garlic and saute in the pan, tilting on an angle so it submerges on occasion for full flavor. When the garlic is pearl white remove it from the pan. - You can return it later if you want, but not for the rest of the cooking process.
Introduce 2 tblsp salted butter, melt it, dash salt and pepper, and drop in the scallops.
High Heat, and cover, 3 minutes each side.
-Then remove the scallops, and set aside.
Deglaze the pan (High Heat) with 8 oz. white wine - and reduce by half volume (uncovered). (Pinot Grigio work nice)
Plate Scallops, cover with sauce, and dust with parsley fresh or dry.
