This combination with Chilean Sea Bass, shrimp, and scallops swimming in a wine butter sauce and super delicious.
Under this delightful seafood is a bed of linguine pasta or make your favorite.
This is one of my favorite dishes and oh so easy to throw together!
If you love seafood try my Italian Baked Crusted Flounder, and My Crab and Shrimp Cake Appetizers.
Scroll down for this easy yummy recipe!
Chilean Sea Bass
If you have never had Chilean sea bass, give it a try.
It's a very mild delicious white fish.
Chilean sea bass is a white, flaky fish, and it actually does taste quite a bit like cod.
It was actually unheard of until relatively recently when technology finally allowed for deep-water fishing.
If you can't find this, there are several alternative suggestions below.
Other Fish Suggestions
- Chilean Sea Bass is my number pick
- Halibut
- Cod
- Haddock
- Mahi Mahi
- Grouper
- Crab, scallops or lobster
More Seafood Recipes We Love
Seafood and Lemon Scampi
Seafood Chowder
Seafood Medley
Our Italian Christmas Eve
Additional Suggestions:
These can be added to the lemon sauce or tossed with the pasta
- Artichoke Hearts
- Broccoli Rabe
- Asparagus steamed
- Peas
- Carrots
- Fresh spinach sauteed
- Escarole sauteed
- Marinated vegetables
- Mushrooms
Here's a recipe list:
(See Printable Recipe Below and Directions.)
- olive oil
- seafood to include shrimp, white fish, and scallops ( if using frozen, thaw and blot dry
- butter
- garlic cloves, minced
- salt and fresh ground black pepper to taste
- dry white wine or chicken broth
- lemon juice
- chopped parsley
- Serving Suggestions:
- Serve over rice, or pasta, of choice
- Note: You can also serve on seafood on top of steamed vegetables cauliflower, broccoli, zucchini noodles, artichoke hearts, or a medley.
Pin for later
Gourmet and Easy
This is such an easy dish and I make this time and time again.
I love the flavors of the butter wine sauce that compliments this fish.
I like to cook our pasta al dente with still a little bit of it.
Make and adapt this any way you like.
Pan Seared Sea Bass Medley with Pasta
Yield: 4
Prep time: 15 MCook time: 20 MTotal time: 35 M
This is a seafood medley of Chilean seabass, scallops and shrimp of linguine pasta. The pasta is tossed in a lemon wine butter sauce. There are many suggestions for substitutions and additions for this recipe also.
Ingredients:
- 2 tablespoons olive oil
- 1 1/4 pounds seafood to include shrimp, Chilean Sea Bass or white fish, and scallops ( if using frozen, thaw and blot dry
- 3 tablespoons butter
- 4-5 large garlic cloves, minced
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- Serving Suggestions:
- Rice, or pasta, of choice
- Note: You can also serve on seafood on top of steamed vegetables cauliflower, broccoli, zucchini noodles, artichoke hearts, or a medley.
Instructions:
- Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling.
- Add the seafood of choice in a single layer in the pan.
- Season with salt and pepper to taste and sear for 2-3 minutes on one side (until a golden crust forms underneath), then flip and sear the other side around 2 minutes until crisp lightly browned and cooked all the way through.
- Remove from skillet and transfer to a plate.
- In the same pan with the browned bits of leftovers, melt butter then add the garlic and saute until fragrant around 1 1/2 minutes.
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half.
- Stir in the remaining tablespoon of butter and lemon juice.
- Remove pan (skillet) from the heat; add the seafood back into the pan to warm through slightly and garnish with parsley.
- Serve on top of cooked pasta to package directions or other suggestions above.
- For Lemon Butter Pasta Sauce ( Vegetables or Rice):
- Reserve 1 cup pasta water, chicken broth or vegetable broth
- 1/4 cup white wine
- 2 tablespoons chopped fresh parsley
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 1 teaspoon grated lemon peel
- In a small saucepan melt the butter with garlic and saute until golden. Add the wine, pasta water, and parsley.
- Seasoned with salt and pepper if needed.
- Add the lemon zest.
- Toss this with the cooked pasta of choice, vegetables or rice.
- Place the seafood on top of whatever you chose to use.
Pin for later
Don't Miss My Filet and Crabmeat Recipe Below
Filet Mignon topped with shrimp and crab
Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2020.
