Scallop, Beurre Blanc & Caviar

Name: Scallop, Beurre Blanc & Caviar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 large sea scallops, side muscle removed and patted dry; 10 g fine sea salt; 3 g freshly ground black pepper; 15 ml neutral oil (such as grapeseed or sunflower oil); 20 g unsalted butter (for searing); 150 ml dry white wine; 30 ml white wine vinegar; 20 g shallot, very finely minced; 150 ml cold heavy cream (minimum 30% fat); 180 g cold unsalted butter, cut into small cubes; 25 g sturgeon caviar or good-quality roe; 5 ml fresh lemon juice (about 1 teaspoon); 2 g fine sea salt (for the sauce), plus more to taste; 1 g freshly ground white pepper; 5 g fresh chives or samphire, finely chopped or picked, for garnish

Seared Scallop, Beurre Blanc & Caviar

35 Min

12 large sea scallops, side muscle removed and patted dry

10 g fine sea salt

3 g freshly ground black pepper

15 ml neutral oil (such as grapeseed or sunflower oil)

20 g unsalted butter (for searing)

150 ml dry white wine

30 ml white wine vinegar

20 g shallot, very finely minced

150 ml cold heavy cream (minimum 30% fat)

180 g cold unsalted butter, cut into small cubes

25 g sturgeon caviar or good-quality roe

5 ml fresh lemon juice (about 1 teaspoon)

2 g fine sea salt (for the sauce), plus more to taste

1 g freshly ground white pepper

5 g fresh chives or samphire, finely chopped or picked, for garnish

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