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Prepare the Rice Pilaf and keep warm. Season the scallps with the salt and pepper and dust with the flour, shaking off any excess. Heat 2 tablespoons of the oil in a large saute pan set on medium-high heat until sizzling,

For the Spicy Mayonnaise: Process the capers, 1 1/2 tablespoons of the parsley, the roasted garlic and the Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl,

For the Lemony Limas: Heat 3 tablespoons of the olive oil and the garlic in a medium saute pan set over medium-high heat until the garlic is sizzling, about 2 minutes. Add the onion and red pepper flakes and cook for

Preheat the oven to 450 F. Heat 1 tablespoon of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Seanson the fish fillets with 1 teaspoon of the salt and 1/2 teaspoon

For the Fresca Sauce: Combine the chopped tomatoes, sugar, salt and pepper in a medium bowl. Stir and let rest for 30 minutes for the flavors to combine.   For the Sea Bass: Preheat the oven to 450 F. Sprinkle the fish with the

Preheat the oven to 500 f (260 C). Season the fish inside and outside with 1/4 teaspoon each of the salt and pepper. Stuff each dish with 1 sliced garlic clove, 1 rosemary branch, 2 sprigs of parsley, 2 basil