Sea bass with scallops and nettles Archive

Sea bass with scallops and nettles Archive

beebrecipes.co.uk

Sea bass stuffed with scallops and nettles, rolled and frozen for easy slicing—delicate flavors combined in a Chef Martin Blunos recipe from Saturday Kitchen.

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Ingredients

  • 2kg/4½lb sea bass, scaled and gutted, but with the head still on
  • 24 medium scallops in the shell
  • 1 carrier bag of stinging nettle tops
  • 1 bunch of curly parsley
  • 1kg/2¼lb large leaf spinach
  • salt and freshly ground black pepper
  • clarified butter for frying
  • olive oil for frying

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