Scallops with Broccoli Purée and Red Caviar: A Gourmet Masterpiece
Scallops with Broccoli Purée and Red Caviar
Sweet seared sea scallops, smooth broccoli purée and chilled salmon roe make a strong contrast of temperature, texture and flavor. The key is a dry scallop surface for browning and adding the ikura only at the end so its pearls stay intact.
Ingredients
Serves 4 as a starter or 2 as a main.
- 12 large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt, to taste
- 1 large onion, chopped
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 oz salmon roe
- Fresh dill or parsley
For the caviar component, choose from our Red Caviar & Salmon Roe collection.
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Make the Broccoli Purée
Steam the broccoli until tender. Sauté the onion until soft, add garlic briefly, then blend the broccoli, onion, garlic and coconut milk until smooth. Season lightly; the roe will add salt at plating.
Prepare the Scallops
Thaw frozen scallops in the refrigerator if needed and pat them thoroughly dry. Heat a heavy skillet, add oil, and sear without crowding the pan. Turn once after a browned crust develops, then cook the second side until the scallops are cooked to your preferred safe doneness. Avoid relying only on color or a fixed minute count because scallop size and pan temperature vary.
Plate
Spoon warm broccoli purée onto each plate, add the scallops, then top with cold salmon roe immediately before serving. A small clean spoon is sufficient; stainless-steel flatware is acceptable for normal serving, although traditional caviar service often uses mother-of-pearl or other nonreactive materials.
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Why Salmon Roe Works Here
The roe adds salinity and a popping texture against the soft purée and scallops. Chum, Coho, Pink or King Salmon Caviar can each work, depending on the texture and flavor you prefer.
Nutrition
Scallops are a lean source of protein and provide micronutrients including vitamin B12 and selenium. Salmon roe adds marine omega-3 fatty acids and additional micronutrients, while cured roe can contribute meaningful sodium. Exact nutrition varies by ingredients and product, so use package nutrition panels when precise values matter.
Serving and Storage
Keep the roe refrigerated until plating and return it promptly to refrigeration after use. Follow the product label and our Salmon Roe Storage Guide. Cook and handle scallops using appropriate seafood food-safety practices.
More About Ikura
Our Salmon Roe (Ikura) Guide explains species differences, taste, texture and buying considerations.
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