Scallops with Creamy Sauce & Caviar

- 10 large sea scallops
- 20 g butter
- 2 tbsp olive oil
- 1/2 shallot, finely chopped
- 100 ml heavy cream (33-35%)
- 35 g caviar by CAVIART
- Salt and freshly ground black pepper to taste

Sauce:
- Add olive oil to a saucepan and reduce the heat to medium.
- Add the finely chopped shallot and sauté until soft and translucent, about 5 minutes.
- Add the butter.
- Pour in the cream and bring to a gentle boil. Reduce the heat and simmer until the sauce thickens, about 3-5 minutes.

Instructions:
- Remove from heat and gently fold in the black caviar, stirring carefully. Do not overheat the sauce to maintain the texture of the caviar.
- Rinse the scallops and pat them dry with paper towels.
- Season them with salt and freshly ground black pepper on both sides.
- In a large skillet, heat the olive oil.
- Sear the scallops over high heat for 1 minute on each side until golden brown. It’s important not to overcook the scallops, so they remain juicy inside. Transfer the cooked scallops to a plate and cover with foil to keep them warm.
- Sauce onto shells and place a seared scallop on top.
- Garnish the dish with caviar.

Enjoy !

Pictures and recipe created by Chef Marika Rush
Reel for this recipe: Creamy Scallops & Caviar