Seared Sea Scallops with Royal Belgian Platinum Caviar & Hollandaise
Time: 90 minutes
Valentine’s Day is right around the corner and we couldn’t think of a better pairing than Maine diver scallops and shimmering caviar.
INGREDIENTS
Yield: 4 servings
- 1 lb. Maine Diver Scallops or Maine Sea Scallops
- 3 oz clarified butter
- 2 tsp tarragon oil
- 125g Royal Belgian Platinum Caviar
- For the Hollandaise:
- 8 ea. egg yolks
- 2 1/2 tbsp lemon juice
- 2 tbsp water
- 8 oz clarified butter
- 3 sprigs fresh tarragon
- As needed kosher salt
PREPARATION
Step 1
Over a double boiler, combine egg yolks and 2 tbsp lemon juice.
Step 2
While whisking, heat over double boiler until the egg yolks are cooked and hold ribbons.
Step 3
Remove from heat and emulsify clarified butter. Season with salt and lemon juice, and steep fresh tarragon for 3 minutes.
Step 4
Strain and reserve warm.
Step 5
In a heavy-bottom sauté pan, sear scallops in clarified butter to desired doneness.
Step 6
Season lightly with sea salt and lemon juice.
Step 7
Serve scallops with hollandaise sauce and top with Royal Belgian Platinum Caviar.
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