In a small bowl, crush one cup of grapes. Set aside.

Preheat oven to 350ºF. Line a baking pan with Gefen Parchment Paper.

Wash and pat sea bass dry. Sprinkle with salt and pepper. In a large skillet, heat olive oil and butter over medium- high heat. Cook the sea bass, skin side down, until browned and crisp, about four minutes. Flip and cook until the flesh is white and cooked through, approximately two minutes. Remove fish from skillet and place in prepared baking pan. Bake for 20 minutes.

In the same skillet, add broth, wine, vinegar, and crushed grapes. Cook over high heat until the liquid is reduced by half. Add remaining grapes and scallions. Cook for an additional five minutes. Spoon over the warm sea bass and serve.