Seared Scallop with Kaluga Caviar over Micro Greens with a Beurre Blanc Sauce, Chive Oil, and Roasted Potatoes.
-By Araceli Barrera
-1 Bunch of Chives
-1 C Micro Greens
-1 C Grape Seed Oil
1 C White Wine
1/4 C Lemon Juice
1 Shallot, Minced
1 tsp Tarragon
Salt and Pepper
3 Tbs Unsalted Butter kept cold
-Scallop (patted dry)
-Fingerling Potatoes (Roasted at 450 for 25min with salt and pepper)
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!