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1
Preheat oven to 350 degrees F.
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2
Slice the onions and cut the cherry tomatoes in half.
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3
Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes.
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4
Place the shallots into a small saucepan and add the remaining 1/2 cup sherry vinegar.
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5
Pick off the tarragon leaves, set aside, and add the stalks to the pan.
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6
Bring the vinegar mixture to a boil and allow to reduce by 2/3.
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7
Remove pan from heat and start to whisk in the diced butter.
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8
Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce.
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9
When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm.
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10
Remove the onion and cherry tomatoes from the marinade and place in a saucepan.
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11
Sweat the mixture over the medium heat until the tomatoes start to break down.
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12
Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat for 30 minutes.
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13
While the tomatoes and onions are cooking, take the sea bass fillets and the scallops and season them with salt and pepper.
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14
Sear the sea bass fillets in a very hot non-stick frying pan, skin-side down first.
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15
When golden brown, remove from the frying pan, place onto a baking tray and cook in the oven for 3 to 4 minutes.
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16
Do exactly the same with the scallops.
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17
Blanch the baby asparagus and chives separately, in boiling, salted water.
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18
Remove from the water and tie the asparagus into bundles of 10 using a blanched chive.
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19
To assemble, put 1 piece of sea bass on each plate and top with the confit of tomatoes.
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20
Place the second piece of sea bass on top and lean the asparagus bundle against the sea bass.
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21
Take the tarragon leaves that were set aside and roughly chop them.
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22
Add the tarragon to the warm sauce and spoon sauce around plate.
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23
Add a scallop to the side of each plate and serve.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
