Scallops with Beurre Blanc and Caviar
This is the recipe for evenings when you want to make an effort. Scallops are sweet and tender, the beurre blanc brings acidity and richness, the caviar adds the salt on top. It sounds like restaurant cooking, but it's very doable at home – the sauce just needs a little attention.
Ingredients for 2 as a starter
- 6 scallops, roe removed
- 1 shallot, finely diced
- 100 ml dry white wine
- 1 tbsp white wine vinegar
- 100 g very cold butter, cubed
- 30 g caviar – an Osietra holds its own against the sauce
- oil for frying, salt
How it's done
For the beurre blanc, reduce the shallot, wine and vinegar in a small pot to about two tablespoons of liquid. Pull it off the heat and whisk in the cold butter piece by piece, returning the pot briefly to gentle heat as you go. The sauce must never boil, or it splits. Pass through a sieve and keep warm.
Pat the scallops dry – that's half the battle for a good crust. Sear them in a very hot pan with a little oil for about 90 seconds per side, until golden brown and just translucent in the centre. Salt lightly only after searing.
Pool the sauce on warmed plates, set the scallops on top, and finish each with a small spoonful of caviar. Serve immediately.
Our tip
Have everything ready before you start and warm the plates. No more than two minutes should pass between a finished scallop and the table – this dish doesn't like waiting.
