Salmon And Scallop Soup With Caviar Recipes

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SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR



Salmon Timballes and Scallops Tartare With Caviar image

Provided by Leslie Land

Categories     dinner, appetizer, main course

Time 1h35m

Yield Twelve timbales, or four servings

Number Of Ingredients 15

1/4 clove garlic, finely minced
1/2 sweet red pepper, finely chopped, a scant Y cup
2 green or red hot chilies, seeds removed, finely minced, about 2 tablespoons
2 small tomatoes, peeled, seeded and finely chopped but not to mush, a scant 1/2 cup
2 1/2 tablespoons green, fragrant olive oil
1/4 cup minced fresh coriander
1/4 teaspoon salt, if caviar is omitted
1/3 to 1/2 cup fresh lime juice
1/4 pound salmon, cut in 1/4-inch dice
1/4 pound scallops, cut in 1/4-inch dice
Olive oil for the molding pans
12 very thin slices raw salmon, each roughly 3-inches square, about 8 ounces (see note)
2 tablespoons thick creme fraiche
1 tablespoon snipped chives
2 tablespoons very fresh salmon caviar - do not substitute vacuum packed

Steps:

  • Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
  • Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
  • Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
  • Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
  • Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 8 grams, Sodium 783 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED SCALLOPS WITH CUCUMBER SAUCE AND SALMON PEARLS



Curried Scallops with Cucumber Sauce and Salmon Pearls image

Provided by Food Network

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 19

1 medium cucumber, hot house variety
1/4 cup chopped parsley
1/3 cup rice wine vinegar
Salt
Freshly ground black pepper
*2 egg yolks
1 teaspoon sugar
1/4 cup light sesame oil
1/4 cup almond oil
6 dry pack sea scallops, side muscle removed
Salt and pepper
1/2 cup curry powder
1 cup flour
2 tablespoons peanut oil
1 tablespoon butter
1 1/2 bunches watercress, to garnish
6 scallop shells, to plate
6 tablespoons salmon caviar
Chive flowers

Steps:

  • With a paring knife, remove the skin from the outside of the cucumber. Coarsely chop the skin. Discard the remaining cucumber or reserve for another use. In a blender, puree the cucumber, parsley, and vinegar and season with salt and pepper. Add the egg yolks and sugar and blend for 30 seconds to combine. With the blender running, add the oils in a slow steady stream to form an emulsion. Season, to taste. Refrigerate until ready to use.
  • Season the scallops with salt and pepper and set aside. Place the curry powder in a small saute pan and heat over medium heat, stirring constantly. Cook for 30 seconds or just until you can really smell the curry. Immediately remove from the pan and place in a shallow bowl or plate. Add the flour and mix well. Dredge the scallops in the curry mixture, shaking off any excess. Set aside on a clean plate.
  • Heat a large saute pan over high heat. When the pan is hot, add the peanut oil and heat just to smoking. Add the scallops and saute for 30 seconds. Turn the scallops and add the butter and saute for an additional 30 seconds on the second side. Remove from the pan to a paper towel-lined plate.
  • Place a small pile of watercress on 6 plates. Top the watercress with a scallop shell. Place some sauce in each scallop shell. Top with 1 scallop. Garnish with 1 tablespoon salmon caviar and chive flowers.

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR



Creamy Vodka Fettuccine with Tomato, Smoked Salmon, and Caviar image

This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.

Provided by MKZ

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 12

¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon fresh minced garlic
¼ pound smoked salmon, cut into thin strips
1 large tomato, diced
salt and freshly ground black pepper to taste
3 tablespoons vodka
2 cups heavy whipping cream
1 ½ pounds dry fettuccine pasta
2 tablespoons black caviar
⅔ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
  • Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
  • Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

Nutrition Facts : Calories 845.3 calories, Carbohydrate 86.9 g, Cholesterol 172.6 mg, Fat 44 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 25.6 g, Sodium 456.8 mg, Sugar 4.8 g

SCALLOPS IN LEEK SAUCE AND CAVIAR



Scallops In Leek Sauce And Caviar image

Provided by Jacques Pepin

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound (about 20) sea scallops
2 medium leeks (about 12 ounces)
1/2 cup dry, fruity white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (4 tablespoons) heavy cream
1/2 teaspoon potato starch or arrowroot, dissolved in 1 tablespoon cold water
4 tablespoons (about 2 ounces) salmon caviar
2 tablespoons (about 1 ounce) beluga malossol caviar
1 teaspoon peanut oil

Steps:

  • Rinse the scallops, drain and set aside. Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.
  • Cut the leeks into 3-inch chunks and halve the chunks. Slice the leeks into small, thin strips to create a fine julienne. (You should have about 3 1/2 lightly packed cups.) Place the leeks in a sieve, rinse under cool water and drain.
  • Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil. Cook, covered, for about 8 minutes or until tender. Drain, reserving the juice. (You should have about 1/2 cup of juice.) Set the leeks and the juice aside separately.
  • When ready to serve, place the leek juice in a saucepan with the scallops. Add the wine, salt and pepper. Bring to a boil and cook gently for 1 minute. Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan. Bring the liquid to a boil. Mix in the dissolved potato starch and stir until the mixture thickens slightly.
  • Reheat the leeks in a microwave oven or over direct heat. Divide them among 4 plates. Arrange the scallops on top and spoon some sauce over them. In a bowl, gently mix the red and black caviar together with the oil until the grains separate. Sprinkle on top of the scallops. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 805 milligrams, Sugar 2 grams, TransFat 0 grams

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON



Swedish Sour Cream and Caviar Sauce for Salmon image

The absolute best sauce to serve with grilled salmon, steamed artichokes, and boiled new potatoes in the summertime. Lumpfish caviar can be found in gourmet food stores or cheaper at IKEA. Wonderful with salmon, it's also great with other more mild fish dishes.

Provided by Myleen Sagrado Sjödin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 10m

Yield 8

Number Of Ingredients 6

1 cup sour cream
1 (8 ounce) container creme fraiche
½ cup mayonnaise
4 tablespoons chopped fresh dill
1 pinch white pepper
3 ½ ounces red lumpfish caviar

Steps:

  • In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 3.4 g, Cholesterol 130.8 mg, Fat 30.2 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 12.9 g, Sodium 290.5 mg, Sugar 1.2 g

FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA



Fabulous Mediterranean-Style Scallop Paella image

Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 25

2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
2 stalks celery & leaves, chopped
1/2 cup chopped yellow onion
4 green onions, roughly chopped
2 garlic cloves, minced
4 -6 tablespoons good quality extra virgin olive oil
3 tablespoons butter
1 1/2 cups basmati rice, rinsed and drained
3 cups water (plus a little more water, if needed)
1 (16 ounce) can diced tomatoes, undrained
2 tablespoons chicken bouillon granules (such as Knorr)
1 bay leaf
1 small fresh rosemary sprigs or 1 pinch dried rosemary
1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 dashes cayenne pepper
1 pinch red pepper flakes
1 pinch cajun seasoning
1 pinch Old Bay Seasoning
1 pinch salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh sugar snap pea (one handful)
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
2 fresh lemons, cut into wedges (to serve)

Steps:

  • Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
  • Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
  • Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
  • Rinse and drain the scallops, in a colander (no need to pat dry).
  • Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
  • Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
  • Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!

STEAMED EGG WITH SCALLOPS AND CAVIAR



Steamed Egg with Scallops and Caviar image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 appetizer servings

Number Of Ingredients 12

10 large eggs, lightly beaten
1 tablespoon peeled and freshly grated ginger
2 tablespoons finely chopped Chinese chives
2 fresh shiitake mushrooms, stalks removed and finely chopped
2 teaspoons toasted sesame oil
2 teaspoons light soy sauce
2 generous pinches toasted nori seaweed shreds (found in Asian markets)
Pinch sea salt
Freshly ground black pepper
8 bay scallops
4 teaspoons salmon roe, for garnish
Finely chopped fresh Chinese chives, for garnish

Steps:

  • Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.

Nutrition Facts : Calories 117, Fat 7.5 grams, SaturatedFat 2 grams, Cholesterol 269 milligrams, Sodium 190 milligrams, Carbohydrate 2 grams, Protein 11 grams, Sugar 1 grams

SALMON AND SCALLOP SOUP



SALMON AND SCALLOP SOUP image

Categories     Soup/Stew     Shellfish

Yield 8

Number Of Ingredients 16

4 T butter, divided
1 1/2 cups chopped shallots, divided
12 oz smoked salmon, chopped
1 1/2 c champagne
3 cups clam juice, divided
lg dill sprig
1 lg tarragon sprig
1 bay leaf
2 2/3 whipping cream, divided
1 1/2 lb bay scallops
2/3 dry vermouth
1 t coriander seeds
1 t olive oil
1 lb salmon cut into 8 pieces
8 lg sea scallops
4 t black caviar

Steps:

  • melt 2 T butter, cook 3/4 c shallots add smoked salmon, champagne bring to a boil add 2 cups clam juice, dill, taragon,& bay bring to boil, lower & simmer 10 min. add 2/3 c cream, bring to boil remove from heat and let stand 1 hour discard seasoning puree soup until smooth melt 2 T butter, add 3/4 c shallot, saute add bay scallops, saute 1 minute add vermouth & coriander, bring to boil add 1 cup clam juice & 2 c cream, bring to boil puree until smooth add soups together heat oil, season salmon & scallops cook salmon & scallops divide soup and put one scallop and one salmon top with caviar

SALMON AND SCALLOP SOUP



SALMON AND SCALLOP SOUP image

Number Of Ingredients 14

4 tbs butter (divided)
1 1/2 cups shallots
12 oz smoked salmon
1 1/2 c champagne
3 cups clam juice (divided)
1 dill sprig, 1 sprig Tarragonm 1 Bay leaf
2 2/3 C W cream (divided)
1 1/2 lb bay scallops
2/3 C vermouth
1 tsp coriander seeds
1 tsp olive oil
1 lb skinless salmon fillet
8 large sea scallops
caviar

Steps:

  • Saute e/4 cups shallots add smoked salmon and champagne. Bring to boil, add 2 cups of clam juice and the herbs. Bring to boil then reduce to simmer 10 minutes. Add 2/3 C cream, bring to boil then remove from heat for 1 hour at room temp. Discard herbs. Puree and strain into sauce pan. Saute remaining shallots in 2 TBS butter, increase heat to high add bay scallops, saute 1 minute. Add vermouth and coriander to boil. Add remaining 1 C clam juice and 2 cups cream. Bring to boil. Puree and strain. Stir into Salmon soup. Divide warm soup Saute salmon fillet and seas scallops. Place 1 salmon in bowl, top with one sea scallop and top with caviar

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