Poached Scallops with Caviar Sauce Recipe

Name: Poached Scallops with Caviar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; SPECIAL EQUIPMENT: Rock salt (if using scallop shells); 6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)

Servings: persons

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
SPECIAL EQUIPMENT: Rock salt (if using scallop shells)
6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)

1
Bring the clam juice and heavy cream to a simmer in a small saucepan.
2
Add the butter and whisk to incorporate.
3
Set aside.
4
Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops.
5
Season the scallops on both sides with salt and pepper.
6
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.
7
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).
8
Place 3 large scallops or 1 jumbo in each shell.
9
Meanwhile, gently reheat the sauce.
10
Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds.
11
Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper.
12
Spoon the sauce over the scallops, making sure the caviar is evenly distributed.
13
Serve immediately.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup clam juice, 1/2 cup heavy cream, 1 tablespoon cold unsalted butter, 3 cups Court-Bouillon, and more.

Yes, Poached Scallops with Caviar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Scallops with Caviar Sauce

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