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Sea Bass with Scallops and Nettles

Seared sea bass fillets stuffed with spinach, nettles, and scallops, rolled into cylinders, sliced, and cooked until golden.

DinnerSeafoodSea BassGourmetScallops
Estimated Nutrition
Calories
715.6
kcal / serving
2862.4 kcal total
Carbs
12.2g
per serving
48.6 g total
Fat
27.6g
per serving
110.5 g total
Protein
105.1g
per serving
420.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
g
Clarified Butter
for frying and brushing
NutsSeeds
1
bunch
Curly Parsley
1
total
Salt
to taste
1
total
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for frying
Seafood
2
kg
Sea Bass
scaled and gutted, head on, boned through the belly to keep fillets attached
24
piece
Scallops
medium, in the shell, cleaned with corals and skirts removed
Vegetables
1
bag
Stinging Nettle
tops only, stalks removed and blanched
1
kg
Spinach
large leaf, stalks removed and blanched

Method

1
2
3
4
5
6
7
8
9
10