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.