Ginger Glazed Sea Bass With Scallop 'Noodles' And Citrus Caper Broth

Directions

1. Note: If the scallops are 'wet-packed' they will contain too much water and the mix won't bind together well. You can generally tell if they are wet packed if they are sitting in a puddle of liquid. Dry packed scallops are dry to the touch and almost sticky. Unscrupulous fishmongers will soak scallops in a brine solution, the meat absorbs quite a bit of the cheaper water and weigh more yielding higher profits.
2. Place the chardonnay and ginger in a small saucepot. Bring to a simmer and continue simmering till the liquid has reduced by three quarters. Reserve.
3. Bring a medium pot of salted water to a boil. Puree the scallops and egg whites till smooth in a food processor. Season with salt and pepper then place the mix in a zip lock bag. Snip a small tip of one corner off with a pair of scissors or possibly a knife. Pipe the mix in a continuous stream into the boiling water. Simmer 60 seconds then gently strain out and reserve the 'noodles'.
4. Place the capers, raisins, orange juice and extra virgin olive oil in a small pot and bring to a simmer. Reduce the liquid by half then puree in a high-speed blender till smooth. Strain through a fine mesh strainer and reserve.
5. When you are ready to serve bring the caper mix to a simmer with the fish broth. Taste it and adjust the seasoning. Add in the 'noodles' and simmer just to heat them through. Season the sea bass filets and pan roast them till they are cooked to your liking. At the last second pour the ginger glaze into the pan and swirl and turn the fish glazing it. Serve the fish in a bowl on a pile of the noodles and ladle some of the broth over the works. Enjoy!