scallop & caviar amuse-bouche
This dish features small bay scallops, which are tender and tasty, but you could substitute one or two medium-sized scallops per person for these tiny ones. More importantly, although caviar is an optional luxury ingredient, if you choose to use it, I encourage you to buy the American farm-raised sturgeon varieties, as the wild sturgeon is in danger of extinction due to overfishing. The good news is that farm-raised caviar is less expensive but just as tasty, and there are a few great farms in the States, mainly in California. Try the ecofriendly www.sterlingcaviar.com.
- 2 tablespoons butter
- About ¾ pound small bay scallops (allow 5 per person)
- Salt and pepper
- 1 lemon, halved
- 1 tablespoon crème fraîche
- 2 teaspoons American sturgeon or Sevruga caviar
Melt the butter in a large skiller. Sear the scallops over high heat, about 1 minute on each side. Remove from heat and allow to cool.
Place 5 scallops in each small serving dish, season with salt and pepper, and squeeze lemon over each. Garnish each dish with a dollop of crème fraîche and a spoonful of caviar.