Seared Scallops with Caviar Beurre Blanc and White Asparagus

9 INGREDIENTS • 4 STEPS • 30MINS

Seared Scallops with Caviar Beurre Blanc and White Asparagus

Savor the elegance of Seared Scallops with Caviar Beurre Blanc and White Asparagus. Perfectly seared scallops atop nutty asparagus, drizzled with a luxurious caviar-infused sauce, create a refined dish ideal for a gourmet dining experience.
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Savor the elegance of Seared Scallops with Caviar Beurre Blanc and White Asparagus. Perfectly seared scallops atop nutty asparagus, drizzled with a luxurious caviar-infused sauce, create a refined dish ideal for a gourmet dining experience.


How To Make Seared Scallops with Caviar Beurre Blanc and White Asparagus



Preparing the White Asparagus

Trim the woody ends and halve the asparagus lengthwise. Sear in hot oil until golden brown, then season with salt while still warm. This adds a subtle, nutty flavor to the dish.

Crafting the Caviar Beurre Blanc

In the same pan, sauté minced shallots until translucent. Add white wine vinegar, lemon juice, and salt, reducing until almost dry. Whisk in butter gradually to create a smooth, creamy sauce, then stir in caviar for a touch of luxury.

Perfecting the Seared Scallops

Season scallops with salt and sear in hot oil until a golden crust forms. Flip and baste with butter for a rich, succulent finish. This technique ensures perfectly cooked scallops every time.

Assembly

Arrange asparagus on a plate, place scallops on top, and drizzle with the warm caviar beurre blanc. This elegant presentation highlights the dish's sophisticated flavors.

Ingredients & Substitutions

  • Scallops: Substitute with shrimp or lobster for a different seafood option.
  • White Asparagus: Use green asparagus if unavailable.
  • Caviar: Replace with salmon roe for a similar briny touch.
  • White Wine Vinegar: Use champagne vinegar for a milder acidity.

Tips & Suggestions

  • Scallop Searing: Ensure the pan is hot for a perfect crust.
  • Sauce Consistency: Whisk butter in slowly for a smooth emulsion.
  • Flavor Balance: Adjust lemon juice to taste for desired acidity.

Frequently Asked Questions



Can I Prepare Components in Advance?

Yes, the beurre blanc can be made ahead and gently reheated. Sear scallops just before serving for best results.

How Do I Store Leftovers?

Store components separately in airtight containers. Reheat scallops gently to maintain texture.

What Can I Serve with This Dish?

Pair with a light salad or crusty bread to soak up the delicious sauce.

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30MINS

Total Time

$5.71

Cost Per Serving

Ingredients

Servings
1
us / metric
Neutral Oil
3 Tbsp
Neutral Oil, divided
White Asparagus
2
White Asparagus
Shallot
1/2
Medium Shallot, minced
White Wine Vinegar
2 tsp
White Wine Vinegar
Lemon Juice
2 Tbsp
Freshly Squeezed Lemon Juice
Kosher Salt
1 tsp
Kosher Salt
Unsalted Butter
1/3 cup
Unsalted Butter
Herruga Caviar
1 tsp
Herruga Caviar
Jumbo Scallops
3
Jumbo Scallops
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author_avatar
Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Cooking Instructions

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step 1
Trim off the woody end of the White Asparagus (2), about 2- inches (5cm) from the bottom. Cut each asparagus in half lengthwise. In a saute pan, heat 1 tablespoon of Neutral Oil (1 Tbsp) over medium-high heat. Sear the asparagus until golden brown on both sides, about 2 minutes per side. Remove the asparagus to a plate and season with ¼ teaspoon of salt while still warm.
step 2
In the same pan, heat 1 more tablespoon of Neutral Oil (1 Tbsp) and reduce the heat to medium-low. Add the Shallot (1/2) and saute until translucent, about 2 minutes. Stir in the White Wine Vinegar (2 tsp), Lemon Juice (2 Tbsp), and ¼ teaspoon Kosher Salt (1 tsp). Cook until the liquid is almost reduced. Reduce the heat to low and whisk in the Unsalted Butter (1/3 cup), 1 tablespoon at a time, and continue to whisk until all 4 tablespoons are emulsified and form a creamy smooth sauce. Stir in the Herruga Caviar (1 tsp) and set aside.
step 3
Season the scallops with remaining 1/2 teaspoon salt. In a separate pan heat the remaining 1 tablespoon of Neutral Oil (1 Tbsp) over medium heat. Once the oil is hot, add the Jumbo Scallops (3) and sear 2 minutes on the first side until a crust is formed. Flip the scallops over, add the remaining 2 tablespoons of butter and begin basting the scallops with the melted butter for another 1-2 minutes or until cooked to desired doneness.
step 4
To serve, lay the asparagus strips, cut side up, side by side on a plate. Next, place the three scallops on top of the asparagus, and spoon the warm beurre blanc sauce on top.
step 4 To serve, lay the asparagus strips, cut side up, side by side on a plate. Next, place the three scallops on top of the asparagus, and spoon the warm beurre blanc sauce on top.

RECIPES TAG

Gluten-Free
Keto
Fish & Seafood
Low-Carb
Dinner
French
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