Torched Scallops + Caviar Recipe

Make the crèma

Whisk together sour cream and mayonnaise in a small bowl until smooth. Add yuzu juice and ponzu and whisk to combine. Stir in white truffle oil, then season with 1/4 tsp fine sea salt and 1/4 tsp white pepper. Taste and adjust acidity with an additional 1/2 tsp yuzu or ponzu if desired. Cover and chill in refrigerator for at least 20 minutes to let flavors meld.

Prep scallops

Pat scallops very dry with paper towels on both sides. Remove any remaining side muscle. Season both sides lightly with the 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, dividing seasoning evenly among scallops. Let sit at room temperature for 5–10 minutes.

Sear scallops

Heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until very hot, about 2–3 minutes. Add the neutral oil and swirl to coat. Place scallops in skillet spaced apart (work in two batches if needed). Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops, add 2 tbs unsalted butter, and spoon melted butter over scallops for another 45–60 seconds until just opaque in center. Remove scallops to a plate and let rest 1 minute.

Torching (optional)

Arrange seared scallops on a clean platter or individual spoons/plates. If you want a slightly charred finish and more aroma, use a small culinary torch held about 4 inches away to lightly caramelize the top of each scallop for 5–10 seconds until edges are lightly blistered — be careful not to overcook. Alternatively, skip torching and proceed.

Plate and finish

Place a small spoonful (about 1/2 tsp) of chilled yuzu-ponzu truffle crèma onto each serving spot. Set scallops on top of the crèma. Using a small spoon, gently place about 3.5–4 g (roughly 1 tsp) Siberian Osetra caviar on each scallop (total ~30 g for 8 scallops). Sprinkle a pinch of finely snipped chives over each, add microgreens as desired, and finish with a light squeeze of lemon if desired. If using edible gold leaf, apply a tiny flake to 2–3 scallops for presentation. Serve immediately so caviar remains cool and scallops warm.

Make the crèma ahead (up to 24 hours) and keep chilled. Sear scallops just before serving so they stay warm and texturally pleasing. Handle caviar gently—keep chilled until plating and don’t overwork it with spoons made of reactive metals (use mother-of-pearl, bone, or plastic if possible).