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