Dive into the world of fine dining with this recipe that combines pan-seared sea scallops with parsnip puree, rich sauces, and the luxurious touch of black caviar. Whether you’re hosting a dinner party or exploring new culinary heights, this dish promises to impress with its harmony of flavors, textures, and visual appeal.
Why Scallops and Black Caviar Are a Perfect Pair
Scallops, with their tender texture and sweet flavor, serve as an ideal canvas for rich, indulgent ingredients like black caviar. Known for its briny and buttery notes, black caviar adds a sophisticated finish that elevates the dish to a whole new level of gourmet indulgence.
Health Benefits of Scallops
Rich in Lean Protein: A 3-ounce serving delivers 20 grams of protein, supporting muscle health and repair.
Low in Calories: With only 100 calories per 3.5 ounces, scallops are a guilt-free indulgence.
Packed with Nutrients: Scallops are a great source of vitamin B12, magnesium, and omega-3 fatty acids.
What Makes Black Caviar Special?
Black caviar, sourced from sturgeon, is celebrated for its smooth texture and nutty flavor. It’s rich in omega-3 fatty acids, which support cardiovascular health, making it a delicacy that’s both luxurious and beneficial.
Pro Tip: Opt for sustainably sourced black caviar to enjoy its flavor responsibly. Find premium options like Kaluga Caviar at Global Seafoods.
Ingredients for Scallops with Black Caviar
For the Scallops
12 large sea scallops
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the Parsnip Puree
2 large parsnips, peeled and cubed
1 small onion, finely chopped
4 cloves garlic, minced
1 cup coconut milk
Salt and freshly ground black pepper, to taste
For the Parmesan Cream Sauce
1 cup half-and-half cream
1 cup freshly grated Parmesan cheese
For the Orange Reduction
1 cup fresh orange juice
1 tablespoon olive oil
For Garnish
2 oz black caviar
Fresh parsley or microgreens
How to Make Scallops with Black Caviar
1. Prepare the Parsnip Puree
Boil parsnip cubes in salted water until tender (about 15 minutes). Drain and set aside.
In a skillet, sauté onion and garlic in olive oil until softened.
Blend the cooked parsnips with sautéed onion, garlic, and coconut milk until smooth. Season with salt and pepper to taste.
Pro Tip: For a richer puree, add a knob of butter before blending.
2. Make the Parmesan Cream Sauce
Heat half-and-half cream in a saucepan over low heat.
Gradually stir in Parmesan cheese, allowing it to melt and thicken the sauce.
Pro Tip: Add a pinch of nutmeg for an extra layer of flavor.
3. Create the Orange Reduction
Simmer orange juice with olive oil over medium heat until reduced by half, creating a syrupy consistency.
4. Sear the Scallops
Pat scallops dry with paper towels and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes on each side until a golden crust forms.
Pro Tip: Avoid overcrowding the pan to achieve a perfect sear.
5. Assemble the Dish
Spread a dollop of parsnip puree on each plate.
Arrange scallops over the puree.
Drizzle Parmesan cream sauce and orange reduction around the plate.
Top each scallop with a small spoonful of black caviar. Garnish with parsley or microgreens.
Nutritional Insights and Cost Breakdown
Nutritional Value Per Serving
Calories: Approximately 400-450
Protein: 25 grams
Fat: 20 grams
Carbs: 15 grams
Cost Breakdown
Sea Scallops: $25-$35 for 12 large scallops
Black Caviar: $20-$30 for 2 oz
Other Ingredients: $15-$20
Total: $60-$80 for four servings.
Serving and Wine Pairing Suggestions
Perfect Pairings
White Wine: A crisp Sauvignon Blanc or a buttery Chardonnay complements the rich flavors.
Light Side Salad: A fresh arugula salad with a lemon vinaigrette balances the dish’s richness.
FAQs: Perfecting Scallops with Black Caviar
1. Can I Use Frozen Scallops?
Yes, thaw them in the refrigerator overnight and pat them dry before cooking.
2. How Do I Avoid Overcooking Scallops?
Watch closely while cooking; scallops should be opaque and firm to the touch but not rubbery.
3. Is There a Substitute for Black Caviar?
If black caviar isn’t available, opt for salmon roe or a squeeze of lemon for a burst of flavor.
4. How Far in Advance Can I Prepare This Dish?
The puree and sauces can be made ahead and reheated. Scallops, however, should be cooked fresh for the best texture.
5. What’s the Best Way to Plate This Dish?
Use a spoon to create a neat bed of puree, carefully layer scallops, and drizzle the sauces. Top each scallop with black caviar for a stunning presentation.
Conclusion
Scallops with black caviar epitomize gourmet dining, offering a blend of luxury and simplicity. From the sweet sear of scallops to the rich, velvety sauces and the indulgence of black caviar, this dish is a masterpiece of flavor and presentation.
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