Fresh Pan Roasted Wild Sea Bass Served with Seared Scallops, Wok fried Savoy with Fennel & Bacon & Butter Steamed Baby Potatoes.

jean-paul de ronne

jean-paul de ronne

14th January 2011
jean-paul de ronne

Fresh Pan Roasted Wild Sea Bass Served with Seared Scallops, Wok fried Savoy with Fennel & Bacon & Butter Steamed Baby Potatoes.

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Fresh Pan Roasted Wild Sea Bass Served with Seared Scallops, Wok fried Savoy with Fennel & Bacon & Butter Steamed Baby Potatoes recipe a try yourself? Fresh Pan Roasted Wild Sea Bass recipe Served with Seared Scallops, Wok fried Savoy with Fennel & Bacon & Butter Steamed Baby Potatoes. This dish has changed over the years. As knowledge grows, so does original dishes and this is no exception. I have chosen to post this in support of The Fish fight and all the good they are doing. The French term “Fruits de Mare” (Fruits of the Sea) sums up a Cornucopia of varieties out there, and this is true in every sense. Therefore, by being a little adventurous and ditching the childhood resilience to traditional fish and allowing yourself to be versatile, you will find that there is a world of great produce on offer.The humble Skate wing is one of my tips for making a huge comeback as well as Sardines, Hake & Whitebait. Shark steaks might even increase on Gastro Pub menus as an alternative to the Tuna steak. I am as I write, looking at creating new potted fish recipes and even a Mackerel inspired filling for Spuds and Sandwiches to replace the Pub favourite Tuna with Sweetcorn & Mayonnaise.Anyway, I hope you enjoy the Recipe and keep on fighting the fight. Lobby your local MP, and support a revolutionary action.


  • 4x160g Fillets of WILD Sea Bass scaled & Pin boned.
  • Seasoning (Sea Salt/Cracked Black Pepper)
  • 50ml Rapeseed Oil (or vegetable oil)
  • 8x Good sized Scallops, Shucked & Roe Removed
  • Seasoning (Sea Salt/Ground White Pepper)
  • 15ml Rapeseed Oil (or Vegetable Oil)
  • 35g Unsalted Butter
  • 20ml Orange Oil
  • 30ml Vegetable Oil
  • 1 Large Banana Shallot, Finely Diced
  • 2 x Spring Onions, Sliced into thin rings
  • 3x Rashers of Rindless Smoked Back Bacon, Cut into Julienne (Thin Strips)
  • 4x Baby, or 1x Large Fennel Bulb
  • 30grms Puy lentils
  • ½ x Large Savoy Cabbage, Sliced Chiffonade.
  • 125ml White Wine
  • 300ml Good Vegetable stock
  • Seasoning (Sea Salt/Cracked Black Pepper)
  • 100ml Double Cream
  • 125grms Unsalted Butter
  • 20-24 Baby Potatoes, washed, skin on.
  • Boiling Water
  • Seasoning (Sea Salt/Ground White Pepper)
  • Tablespoon Chopped Fresh Coriander


Starting with the Potatoes:
Heat a Heavy Bottomed Pan and add the Butter. Once fully melted and sizzling add the Washed Potatoes and gently shake through occasionally. Cook for around 3-4 minutes.
Carefully add the boiling water, enough to cover the Potatoes.
Add a Circle (Cartouche) of Greaseproof Parchment to sit on the liquid.
Allow to cook out on a high heat for 20-25 minutes, ensuring the liquid has not fully dispersed during this process.
Remove lid and Cartouche and cook till a perfect potato, glazed and ready. Add the chopped Coriander and serve with the dish
The Savoy, Fennel & Bacon:
Trim the bulbs of Fennel, ensuring all root and blemishes are gone. Retain the Foliage.
Slice finely from top to tail approx ¼ inch thick, then slice across each piece approx ¼ inch to create Julienne strips.
Heat the oils in a Hot Wok and add your Shallots & Spring onions. Constantly stir for around 2-3 minutes, or until they are soft with minimal colour.
Add the sliced bacon & Puy Lentils and continue to stir for another 3 minutes
Add the Fennel and stir for 1 minute
Add the Cabbage, cook out for a further 6-8 minutes, stirring often, until it softens.
Add the white wine, cook out for 4 minutes.
Finally, add the stock, just enough to cover the ingredients and allow to cook till ready.
Strain the Vegetable mix, and return the liquid to the wok.
Bring the liquid to the boil and add the cream. Heat until thickened. Taste and season as required.
The WILD Sea Bass & Scallops
Season the Sea bass and Scallops separately.
Heat a Robust, Oven-able Sauté Pan on a high heat.
Add the Oil for the Bass and allow to heat.
Add the Sea Bass, Skin side down and press to ensure all the skin is evenly colouring for approx 2 minutes. Turn over and place in a hot oven for approx 6 minutes.
While the Bass is in the oven, Using Hot Plates, dress with Cabbage mix and the Potatoes. Keep Hot.
Remove the Bass from the oven with Oven Cloth. Lift out the Fillets and Place on Plates
Return Pan to the Stove (bearing in mind handle is oven hot) and Add the Seasoned Scallops.
Cook until Caramel in colour, turn over and ensure they are set together in a ring close to the centre. Add the Butter to the middle and aid it to spread under the Scallops evenly. Spoon the Butter over the Scallops.
Remove from heat and Plate.
Dress with the Cream Sauce and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.