Seared Day Boat Scallops* Recipe
melted leeks, caviar beurre blanc
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Ingredients
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Scallops
Melted Leeks
Caviar Beurre Blanc
Method
Melted Leeks
- 1
Caviar Beurre Blanc
- 2
Make the beurre blanc
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.
Scallops
- 3
Sear the scallops
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.
Plating
- 4
Serve
On a plate, create a bed of melted leeks. Arrange the seared scallops on top and drizzle with caviar beurre blanc. Serve immediately.