Josh Cooper's Pan-Seared Scallops with Caviar Champagne Beurre Blanc

Name: Pan-Seared Scallops with Caviar Champagne Beurre Blanc
Ingredients: Sea Scallops; 16 TBS Unsalted Butter cut into cubes + additional butter needed to sear scallops; Old Bay Seasoning; 1/4 cup finely minced Shallots; 2 Lemons Juiced; 1 1/2 cups Champagne; Caviar; 1 Bunch Parsley, minced; 12 sprigs of Thyme, leaves removed and minced; 8 sprigs of Tarragon leaves removed and minced; 10 Chives, minced; Olive Oil; Sherry Vinegar; Heavy Cream; 1/2 cup shallots, minced; Creme Fraiche; Salt and Pepper

Pan Seared Scallops over a Caviar Infused Champagne Beurre Blanc Sauce and topped with an herb creme fraiche.

Mealtime: Appetizer, high tea
Diet: Keto, Pescatarian
Contains: Dairy / Lactose, Shellfish

Purchase | $4.99

By Josh Cooper

2019 WORLD SEAFOOD CHAMPION The World Food Championships

View all of Josh Cooper's posts.

Translate »