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Ingredients
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Scallops
Method
Preparation
- 1
Cook the Scallops
Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for about 2-3 minutes on each side until golden brown and just cooked through. Remove from heat and keep warm.
- 2
Make the Buerre Blanc
In a saucepan, combine white wine and shallots. Bring to a simmer and reduce until almost dry. Add heavy cream and simmer until slightly thickened. Gradually whisk in cold butter, a few cubes at a time, until the sauce is creamy. Stir in caviar and lemon juice, and season with salt to taste.
- 3
Serve
Plate the scallops and drizzle with caviar buerre blanc sauce. Serve immediately.
