1 pound Chilean sea bass or another firm white fish (such as cod, halibut, or flounder)
6 sea scallops, muscle removed
6 fingerling potatoes (gold or red; I recommend avoiding the purple ones since they seem to fall apart faster)
6 ounces sugar snap peas
Salt and pepper to taste
2 tablespoons butter, divided
2 tablespoons olive oil, divided
Sunflower microgreens (or any other microgreen or parsley), for serving
BEURRE BLANC INGREDIENTS
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup heavy cream
2 small shallots
6 ounces unsalted butter, chilled
10 black peppercorns
Salt and a touch of cayenne powder to taste
Prep Ingredients: Scrub the potatoes and cut them in half lengthwise. Pat the fish filets dry and season with salt and pepper. Chill until ready to use. Pat the scallops dry and season with salt and pepper if desired and chill until ready to use. Trim the sugar snap peas and cut into thirds (or in half if small) on an angle. Trim the stems from the microgreens if desired and discard. Mince the shallots. Cut the butter into medium cubes and keep chilled.
Boil the Potatoes: Add the potatoes to a medium pot and cover with water and season with salt. Bring to a boil and cook for 15 minutes or until just under fork tender. Add the sugar snap peas and boil for 2-3 more minutes. Drain and keep warm.
Make the Beurre Blanc Sauce: In a small saucepan, add the shallots, white wine, white wine vinegar, and black peppercorns. Bring to a boil and reduce heat to medium and cook for 5 minutes or until the liquid has reduced to about 2 tablespoons. Add the heavy cream and whisk to combine. Add the butter, one or two cubes at a time, whisking with a flat sauce whisk after each addition until all the butter has been added and the sauce is thick and velvety. Season with salt, pepper, and a touch of cayenne to taste. Strain the sauce into a bowl through a fine mesh sieve and keep warm. Note: you may need to whisk the sauce to reincorporate the ingredients before serving.
Make the Fish and Scallops: Heat 1 tablespoon of butter and 1 tablespoon of oil to a medium skillet over medium-high heat until the butter is frothy and melted. Add the fish, skin-side down, and cook for 5-7 minutes or until the skin is very crispy. Gently flip and cook for an additional 5-7 minutes or until the fish reaches 135ºF. Transfer to a plate and cover with aluminum foil to rest for 5 minutes.
While the fish is resting, heat the remaining butter and olive oil in the same skillet. Add the scallops and cook, without moving, for 1 1/2 minutes per side. Remove from heat.
To Serve: Divide potatoes and sugar snap peas between plates. Place a filet of fish on top and arrange the scallops beside the fish. Spoon the beurre blanc sauce over top and garnish with microgreens. Enjoy with the remaining white wine!