Ingredients:
• 8 sea scallops
• 6 tablespoons unsalted butter
• 1/4 cup brandy
• 2 cups heavy cream
• salt, freshly ground pepper
• 4 teaspoons black caviar
• 4 teaspoons golden salmon caviar
• Nastrium blossoms for decoration
Directions:Slice each scallop into 2 equal discs. Heat 2 tablespoons butter in a pan and saute the scallops in the pan briefly until barely opaque. Add the brandy, ignite and flame for several seconds. Cover to smother the flames and remove the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 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 black and golden caviar. Garnish each plate with a nastrium blossom and serve.
Source: igourmet.comPlease give this recipe a try and let us know what you think by clicking on the comments link… thank you!
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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3 Comments
Mmmm, I like the sound of this recipe and have all the ingredients already available in the house. I was tempted to make it, but I’ve decided against it. The reason being that good scallops need very little embellishment or adornment. I’ll just do mine seared in garlic and butter, perhaps on a bed of baby herb leaves and topped with a little caviare [sic – apparently it’s the British spelling]. Watch out for recipe and photos soon on my food blog.
This sounds lovely, but like Kay I like my scallops with a little bit of garlic and butter. I had lunch at The Boxwood Cafe on Monday (one of Gordon Ramsay’s outposts at the Berkley Hotel in London) and had for my starter Scallops in garlic butter – absolutely superb. Would thoroughly recommend the Boxwood the food & service was excellent.
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Slice each scallop into 2 equal discs. Heat 2 tablespoons butter in a pan and saute the scallops in the pan briefly until barely opaque. Add the brandy, ignite and flame for several seconds. Cover to smother the flames and remove the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 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 black and golden caviar. Garnish each plate with a nastrium blossom and serve.
Source: igourmet.com
Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!
Slice each scallop into 2 equal discs. Heat 2 tablespoons butter in a pan and saute the scallops in the pan briefly until barely opaque. Add the brandy, ignite and flame for several seconds. Cover to smother the flames and remove the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 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 black and golden caviar. Garnish each plate with a nastrium blossom and serve.
Source: igourmet.com
Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!
Mmmm, I like the sound of this recipe and have all the ingredients already available in the house. I was tempted to make it, but I’ve decided against it. The reason being that good scallops need very little embellishment or adornment. I’ll just do mine seared in garlic and butter, perhaps on a bed of baby herb leaves and topped with a little caviare [sic – apparently it’s the British spelling]. Watch out for recipe and photos soon on my food blog.
This sounds lovely, but like Kay I like my scallops with a little bit of garlic and butter. I had lunch at The Boxwood Cafe on Monday (one of Gordon Ramsay’s outposts at the Berkley Hotel in London) and had for my starter Scallops in garlic butter – absolutely superb. Would thoroughly recommend the Boxwood the food & service was excellent.