"Be careful about over cooking otherwise you will ruin the sauce."
Serving: Makes 6 servings | Prep: 15m
Ingredients
• 1 cup clam juice
• 1/2 cup heavy cream
• 1 tbsp. cold unsalted butter
• 3 cups Court-Bouillon
• 18 large sea scallops or 6 jumbo live scallops in the shell
• Fine sea salt and freshly ground white pepper
• 3 oz. osetra caviar
• 1/2 lemon, seeds removed
• 2 tbsps. thinly sliced chives
• 6 jumbo scallop shells (reserved from the live scallops or purchased at a
gourmet shop) (optional)
• Rock salt (if using scallop shells)
Direction
• Simmer heavy cream and claim juice in a small saucepan. Add butter;
whisk to incorporate; put aside.
• Simmer court-bouillon in a pan big enough to hold scallops. Season both
sides of scallops with pepper and salt. Add scallops into simmering courtbouillon;
gently poach till they’re cooked to rare, 2 – 2 1/2 minutes for the
jumbo scallops and 1 1/2 minutes for big scallops.
• Serving: on each plate, put a bed of rock salt. Rest scallop shell over it.
Serve scallops in shallow bowls if you don’t have scallop shells. In each
shell, put 1 jumbo or 3 big scallops.
• Meanwhile, reheat sauce gently. Take off heat. Add caviar; mix for 45
seconds till caviar is just heated through. Squeeze juice of lemon into sauce.
Add chives; season with pepper. Spoon sauce on scallops, evenly distributing
caviar. Immediately serve.
Nutrition Information
• Calories: 217
• Total Carbohydrate: 5 g
• Cholesterol: 144 mg
• Total Fat: 12 g
• Fiber: 0 g
• Protein: 21 g
• Sodium: 942 mg
• Saturated Fat: 7 g