In a saucepan over medium heat, melt the butter. Add the sliced leeks, salt, and pepper, and cook gently until the leeks are soft and translucent, about 10 minutes. Set aside.

Prepare the leeks

In a small saucepan, combine the white wine and shallots. Bring to a simmer and reduce until almost dry. Add the heavy cream and reduce again by half. Gradually whisk in the cold butter until the sauce is smooth and emulsified. Stir in the caviar, salt, and white pepper. Keep warm.

Make the beurre blanc

Pat the scallops dry with a paper towel and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops and sear for about 2-3 minutes on each side, until golden brown and cooked through. Do not overcrowd the pan; sear in batches if necessary.

Sear the scallops

On a plate, create a bed of melted leeks. Arrange the seared scallops on top and drizzle with caviar beurre blanc. Serve immediately.

Serve

Day boat scallops

Olive oil

Salt

Black pepper

Leeks (white part only, sliced)

Butter

White wine

Shallots (finely chopped)

Heavy cream

Butter (cold and cubed)

Caviar

White pepper

SEARED DAY BOAT SCALLOPS*

Make SEARED DAY BOAT SCALLOPS* Recipe in just 30m. melted leeks, caviar beurre blanc

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SEARED DAY BOAT SCALLOPS* Recipe

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