Poached Scallops with Caviar Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup heavy cream
- 1 tablespoon cold unsalted butter
- 1 cup clam juice
- fine sea salt and freshly ground white pepper
- 3 cups court-bouillon
- 18 large sea scallops or 6 jumbo live scallops in the shell
- 3 ounces osetra caviar
- 1/2 lemon, seeds removed
- 2 tablespoons thinly sliced chives
- 6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)
- rock salt (if using scallop shells)
- Carbohydrate 5 g(2%)
- Cholesterol 144 mg(48%)
- Fat 12 g(19%)
- Fiber 0 g(1%)
- Protein 21 g(42%)
- Saturated Fat 7 g(33%)
- Sodium 942 mg(39%)
- Calories 217
Preparation Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside. Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. 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. 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). Place 3 large scallops or 1 jumbo in each shell. Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately. Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
Preparation Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside. Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. 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. 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). Place 3 large scallops or 1 jumbo in each shell. Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately. Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
