Sea Bass Fillet recipe with Jersey Scallops - Great British Chefs

Ingredients

• 4 sea bass fillets, each weighing 170g
• 100g of frozen garden peas
• vegetable oil
• 2 knobs of butter
• 1 lemon, juiced
• salt
• 4 large Jersey scallops
• 1 shallot
• 1/2 bulb of garlic
• 1 sprig of fresh thyme
• 5 button mushrooms, sliced
• 1 vanilla pod
• 125ml of white wine
• 125ml of dry vermouth
• 950ml of fish stock
• 300ml of double cream
• 1/2 lemon, juiced
• 1 handful of pea shoots