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Peter Hoffman's Striped Bass and Taylor Bay Scallops

Striped Bass and Taylor Bay Scallops

with braised cabbage and gremolata butter

By Peter Hoffman of Savoy

3-4 oz striped bass per person
3 Taylor Bay scallops or little neck clams per person
¾ cup of savoy cabbage cut in 1” strips
¼ cup Jerusalem artichokes cut in ½” cubes or fingerling potatoes
2 oz vegetable or fish stock
1 tablespoon white wine

Gremolata butter
¼ cup butter softened
1 small clove garlic
2 tablespoons roughly chopped parsley
2 teaspoon lemon zest
1 teaspoon orange zest

Combine all ingredients and add salt to taste. Hold until ready for final preparation.

Briefly sauté the cabbage and the artichoke pieces in a pan with some olive oil. Add the stock and the wine and cover. Simmer for 8 minutes.

Meanwhile heat a sauté pan. Add some olive oil and sear the pieces of bass skin side down first. When they are golden brown, turn them over and place in the oven for 5 minutes to complete the cooking. Add the scallops to the vegetable pot and cover again. Cook 2 minutes or until the scallops open up. Remove the scallops and add a pat of the butter and swirl into the broth. Place the vegetables in a bowl. Set the fish on top. Sprinkle with a little more of the herb and zest mix and serve.