Seared Sea Scallops With Crème Fraîche And Caviar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE



Seared Scallops with Leeks and Caviar Sauce image

Categories     Herb     Shellfish     Scallop     Leek     Spring     Winter     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
  • Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

SEARED SEA SCALLOPS, WASABI CAVIAR AND SEAWEED SALAD



Seared Sea Scallops, Wasabi Caviar and Seaweed Salad image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 as appetizers

Number Of Ingredients 9

1 pound sea scallops
2 tablespoons olive oil
2 tablespoons finely chopped shallots
1/4 cup dry sherry wine
2 tablespoons sweet butter
1 cup finely shredded raw root vegetables, carrot, beet, turnip
2 ounces wasabi flavored caviar, (flying fish roe)
1/4 cup wakame (Japanese pickled seaweed)
Salt and pepper, to taste

Steps:

  • Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
  • Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.

ROASTED SEA SCALLOPS WITH CHIVE POTATO PANCAKE AND CAVIAR-SABAYON SAUCE



Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 11

1 medium Idaho potato, shredded
Salt and pepper to taste
2 tablespoons chives, chopped
1 teaspoon flour
5 fresh scallops
4 tablespoons olive oil
2 egg yolks
2 tablespoons champagne vinegar
4 tablespoons champagne
1 teaspoon beluga caviar
salt and pepper to taste

Steps:

  • To prepare the scallops:
  • Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
  • In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
  • To prepare the caviar-sabayon sauce:
  • In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
  • Spoon sauce around scallops.

POACHED SCALLOPS WITH CAVIAR SAUCE



Poached Scallops with Caviar Sauce image

Provided by Eric Ripert

Categories     Fish     Shellfish     Poach     Quick & Easy     Scallop

Yield Makes 6 servings

Number Of Ingredients 12

1 cup clam juice
1/2 cup heavy cream
1 tablespoon cold unsalted butter
3 cups Court-Bouillon
18 large sea scallops or 6 jumbo live scallops in the shell
Fine sea salt and freshly ground white pepper
3 ounces osetra caviar
1/2 lemon, seeds removed
2 tablespoons thinly sliced chives
6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)
Special Equipment
Rock salt (if using scallop shells)

Steps:

  • Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
  • Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
  • To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
  • Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

More about "seared sea scallops with crème fraîche and caviar recipes"

THE FILETS MIGNONS OF THE SEA - THE NEW YORK TIMES
Dec 14, 2018 Sherry and crème fraîche make a rich pan sauce. Karsten Moran for The New York Times. The whole affair comes together in less than 30 minutes. The scallops are …
From nytimes.com


BEST PERFECTLY SEARED SCALLOPS RECIPES - FOOD NETWORK …
Feb 4, 2022 Step 3. Cook, without disturbing, for 2 minutes or until there is a 1/4-inch (5 mm) crust. Loosen from skillet and turn over. Cook for 1 minute or until browned on the outside but still translucent in the centre.
From foodnetwork.ca


SEARED SCALLOPS AND CREAMY MASH | SEAFOOD RECIPES
Add the remaining butter and the scallops, cut-side down, to the empty space. Cook for around 2 minutes, or until golden, turning halfway. Remove from the heat, add a squeeze of lemon juice and toss to coat, allowing the scallops to …
From jamieoliver.com


PERFECT SEARED SCALLOPS RECIPE - ALTON BROWN
Add the butter and oil to a 12- to 14-inch saute pan set over high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops until they …
From altonbrown.com


SEARED SEA SCALLOPS RECIPE - JOACHIM SPLICHAL - FOOD & WINE
Mar 29, 2015 Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Add half of the Citrus Vinaigrette to the …
From foodandwine.com


10 BEST SEARED SCALLOPS WITH CAVIAR RECIPES - YUMMLY
The Best Seared Scallops With Caviar Recipes on Yummly | Seared Scallops With Parsnip Purée And Caviar, Scallops With Peas, Burrata And Candied Tomatoes, Pan Seared …
From yummly.com


THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
Aug 6, 2015 Add scallops, leaving space between each one to prevent excess steaming. Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, …
From seriouseats.com


SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE RECIPE
Dec 23, 2021 Scallops and Caviar Sauce. ... 1 bay leaf. 1 large shallot, thinly sliced. 1 teaspoon fresh lemon juice. 1 1/2 tablespoons crème fraîche. 1 1/2 sticks (6 ounces) cold unsalted butter, cut into ...
From foodandwine.com


SEARED SCALLOPS RECIPE - HOW TO SEAR SCALLOPS - THE …
Aug 23, 2023 Step 1 Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops. Step 2 Heat a large …
From thepioneerwoman.com


MOUTHWATERING CAVIAR AND SEARED SCALLOPS WITH KELLY …
Mar 24, 2021 Kelly isn’t a novice when it comes to seared scallops. If you’re looking for a seared scallops and caviar recipe to turn into a meal, just check out her recipe for lemon butter scallops with light and creamy pea risotto. A …
From petrossian.com


PAN SEARED SCALLOPS WITH LEMON GARLIC SAUCE - JESSICA …
Aug 7, 2020 Turn off the heat and transfer to a clean plate. Make a Pan Sauce – Using the same pan to cook the scallops, turn the heat up to medium. Add in garlic and saute until fragrant, 30 seconds. Add in lemon juice and lemon zest, …
From jessicagavin.com


PAN SEARED SCALLOPS WITH LEEK AND TARRAGON CREME
Feb 3, 2022 Step 1. In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.
From foodnetwork.ca


SEARED SCALLOPS RECIPE BY CHEF ANDINO | SEA SCALLOPS …
Turn down heat slightly. Season with salt and pepper. Add fresh thyme, smashed garlic and butter to skillet. Tilt pan towards you and baste the scallops repeatedly with butter. Do not flip the scallops. Once they are about 40-50% done add …
From fultonfishmarket.com


SEARED SCALLOPS WITH CAVIAR | KANDACE FRED - COPY ME THAT
Your free recipe manager, shopping list, and meal planner! ... 5f1idww. 0tf01wmzb1. 2024-11-04 16:34:19. Seared Scallops with Caviar. williams-sonoma.com Kandace Fred. loading... X. …
From copymethat.com


RECIPE: SEARED SCALLOPS WITH CAVIAR | WILLIAMS SONOMA
Season the tops of the scallops with salt and pepper, then turn them and cook for 1 minute. Transfer the scallops to a plate and add a squeeze of lime juice and a pinch of salt. Cover to …
From williams-sonoma.com


Related Search