Sautéed Scallops* with Two Caviars*
Tsar Nicoulai Caviar - San Francisco, CA

Serves 4

8 sea scallops or farmed bay scallops
6 T unsalted butter
1/4 C brandy
2 C heavy cream
Salt and freshly ground pepper
4 t Tsar Nicoulai California Estate Osetra caviar
4 t Tsar Nicoulai Gold Pearl Salmon caviar or Gold Pearl Trout caviar
Nasturtium blossoms for decoration

Slice each scallop into two equal discs. Heat 2 tablespoons butter in a pan and sautÈ scallops until barely opaque. Add brandy, ignite and flame for several seconds. Cover to smother flames and remove scallops from pan.

Add cream to pan and boil until it reduces by half. Remove from heat and whisk in remaining butter in small dabs. Season sauce to taste with salt and pepper.

To Assemble and Serve:
Divide the sauce among four warm plates. Arrange 4 scallop halves on top of the sauce on each plate. Top each scallop with 1/2 teaspoon of caviar, alternating between the osetra caviar and gold salmon or gold trout caviar. Garnish each plate with a nasturtium blossom and serve.

*Seafood Watch: recommends wild-caught sea scallops from the Atlantic coast of the U.S, farmed sturgeon caviar from the U.S. and wild-caught salmon caviar from Alaska.

 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |