Coquilles St. Jacques Recipe
sea scallop, caviar, Champagne, seaweed
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Ingredients
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Sea Scallops
Caviar Sauce
Garnish
Method
Cooking Scallops
- 1
Searing the Scallops
Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
Making Caviar Sauce
- 2
Preparing the Sauce
In a saucepan, combine the Champagne and heavy cream over medium heat. Bring to a gentle simmer, stirring occasionally until the mixture reduces by half. Remove from heat and stir in the caviar and lemon juice. Set aside.
