Seared Scallops with Caviar and Champagne Beurre Blanc
SERVINGS: 4 servings
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: First
This appetizer is pure elegance, combining our sweet sea scallops, buttery White Sturgeon Caviar, and a simple Beurre Blanc Sauce made with a bright pop of Champagne Vinegar. The perfect counterpart? Our crispy, golden-brown Potato Pancakes.
Ingredients
For the Scallops:
- 12 (1-1½-inch wide) raw Sea Scallops
- 2 Tbsp. extra-virgin olive oil
- Sea salt to taste
For the Champagne Beurre:
- 2 tsp. cooking oil—grapeseed, or preferred oil
- 1 large shallot, peeled and finely chopped
- ¼ cup Champagne vinegar
- 3 Tbsp. dry white wine
- ½ cup heavy cream
- 8 Tbsp. unsalted butter
- Salt and pepper, to taste
For Serving:
- 4 Citarella Potato Pancakes
- 50 grams Citarella White Sturgeon Caviar
- Optional: Fresh herbs or baby greens, for garnish
Instructions
- Preheat oven to 325°F.
- Prepare the Beurre Blanc sauce: Heat the cooking oil in a small saucepan. Add the shallots and cook until translucent on low heat. Add the vinegar and wine and cook until almost completely reduced, about 10 minutes. Add the heavy cream and bring to the boil on medium-high heat. Add the butter a few pieces at a time, whisking rapidly. Season lightly with salt and pepper and keep warm.
- Place the potato pancakes on a sheet-pan and heat in the oven while the scallops are cooking, about 5-8 minutes.
- Meanwhile, cook the Scallops: Pat the scallops dry with a paper towel. Place in a large bowl and toss gently with extra-virgin olive oil until fully coated. Heat a large sauté pan on high heat. Sear the oil coated scallops until golden-brown, about 1-1 1½ minutes on each side.
- To serve, place one warm potato pancake on a serving plate and top with 3 cooked sea scallops. Drizzle liberally with the Beurre Blanc sauce. Top each scallop with caviar and garnish with your favorite herbs or baby greens.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
