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Seared Scallop with Kaluga Caviar over Micro Greens with a Beurre Blanc Sauce, Chive Oil, and Roasted Potatoes.

-By Araceli Barrera

Chive Oil:

-1 Bunch of Chives

-1 C Micro Greens

-1 C Grape Seed Oil

Beurre Blanc:

1 C White Wine

1/4 C Lemon Juice

1 Shallot, Minced

1 tsp Tarragon

Salt and Pepper

3 Tbs Unsalted Butter kept cold

Other Ingredients:

-Scallop (patted dry)

-Olive Oil

-Fingerling Potatoes (Roasted at 450 for 25min with salt and pepper)

-Micro Greens

-Kaluga Caviar


Chive Oil: Use blender or hand blender in sauce pan, blend ingredients. Put in sauce pan over med heat for a few minutes. Let cool and put through a fine sieve (you may have to do this step a few times). 

Beurre Blanc: In sauce pan boil all ingredients except butter to reduce (about 6min). Then lower heat to low and add one tablespoon of cold butter at a time, keep whisking. Remove from heat. 

Scallop: While Scallops are dry (this is a must) salt and pepper them. Get a pan to high heat with olive oil. Add Scallop (if doing more than one do not overcrowd the pan). Cook on each side for 1 1/2min.

Plate: Add Beurre Blanc to plate, Micro Greens, Scallop on top. Put Roasted Potatoes around, then with a squeeze bottle add dots of the Chive Oil. Once ready to serve add about 1 Tbs of Kaluga Caviar. Enjoy! 



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