Ingredients
For the scallops
- 4-6 scallops depending on size
- Salt to taste
For the beurre blanc
- 2 tablespoon white wine
- 1 tablespoon shallot minced
- 1 bay leaf
- ½ cup crème fraîche
- 1 stick butter cubed and cold
- Salt to taste
- Juice of 1 lemon
To finish
- 1 tablespoon cold chive oil or dill oil
- Caviar for topping
- Optional: roasted asparagus or other vegetable
Method
- Preheat oven to 400°F.
- In a small saucepan, combine wine, shallot, and bay leaf. Reduce until almost dry.
- Add crème fraîche and reduce by half over medium heat, about 3–4 minutes.
- Whisk in half the butter, 1 tablespoon at a time. Once incorporated, remove from heat and whisk in remaining cold butter.
- Season with salt and lemon juice. Keep warm.
- Toss asparagus in olive oil and salt, then roast for 5 minutes until tender but bright.
- Right before serving, gently whisk in cold chive oil to break the beurre blanc.
- Sear scallops in a hot pan with neutral oil for 90 seconds per side until golden and just cooked through.
- Plate the asparagus, spoon over the broken beurre blanc, top with seared scallops, and finish with a dollop of caviar.