Cookwith

Name: Eric Ripert-Inspired Sea Bass & Scallops with Herb Cream, Asparagus, and Spinach
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6 oz) skin-on sea bass fillets; 12 large sea scallops, cleaned and patted dry; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 small shallot, finely minced; 1/2 cup dry white wine; 1/2 cup fish stock (or vegetable stock); 1/2 cup heavy cream; 1 tbsp fresh chives, finely chopped; 1 tbsp fresh tarragon, finely chopped; Zest of 1 lemon; 1/2 cup baby spinach leaves; 8-10 spears asparagus, trimmed; Salt and white pepper, to taste; Microgreens or chive blossoms, for garnish (optional)

Eric Ripert-Inspired Sea Bass & Scallops with Herb Cream, Asparagus, and Spinach

CitrusyCarrot5102

Inspired by Eric Ripert’s legendary seafood finesse, this dish celebrates the delicate flavors and textures of the ocean. Perfectly seared sea bass and scallops are paired with a luxurious white wine and herb cream sauce, brightened by lemon zest and fresh herbs. Blanched asparagus and tender baby spinach add vibrant color and a crisp-tender bite, while the final flourish of microgreens elevates the plate to restaurant quality. This recipe rewards precision and care, highlighting the natural sweetness of the seafood and the freshness of spring vegetables, all in an elegant, memorable presentation.

Ingredients

Instructions

Bring a medium pot of salted water to a boil. Blanch asparagus for 2 minutes, then transfer to an ice bath. Drain and set aside.
Pat sea bass and scallops dry. Season both sides with salt and white pepper.
Heat olive oil in a large nonstick skillet over medium-high. When shimmering, add sea bass, skin side down. Press gently to ensure even crisping. Sear 3-4 minutes until skin is golden and crisp. Flip and cook 1-2 minutes more, until just opaque. Transfer to a warm plate.
Add scallops to the same pan. Sear undisturbed 1.5-2 minutes per side until deeply golden and just cooked through. Remove and keep warm.
Reduce heat to medium. Add butter and shallot to the pan. Sauté until translucent, about 1 minute.
Deglaze with white wine, scraping up any browned bits. Let reduce by half, about 2 minutes.
Add fish stock and reduce by half again, about 3 minutes.
Lower heat and stir in heavy cream. Simmer gently until slightly thickened, 2-3 minutes. Stir in chives, tarragon, and lemon zest. Season to taste.
Wilt spinach in the hot sauce, stirring just until soft. Remove from heat.
To plate, spoon spinach and sauce onto warm plates. Arrange sea bass fillets and scallops artfully. Top with blanched asparagus. Garnish with microgreens or chive blossoms if desired. Serve immediately.