Seared scallop with caviar vinaigrette

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This is for all caviar fans out there. A wonderful recipe to consider for your next romantic meal for two: Seared Scallop with Caviar Vinaigrette. This delightful seafood dish can be served as an appetizer to seduce the palette before serving your main dish, or this could the main star of the night. You can adjust the recipe accordingly. While this recipe calls for one scallop per person, I would definitely go for two or three. Either way, if you are fans of seafood, this is sure to please. You will be amazed at the great flavor of such a simple yet elegant dish.

BRC_caviar_01.jpgSeared Scallop with Caviar Vinaigrette
Recipe courtesy of Black River Caviar from Darrell Jensen – Executive Chef, Game Creek Club

Ingredients:

  • 1 each U-10 Dry Pack Sea Scallop*
  • 2 teaspoon Mashed Potatoes
  • 1 teaspoon White Truffle Oil
  • 1 teaspoon Chives, chopped
  • 2 Tablespoon Caviar Vinaigrette (see recipe below)
  • Big Pinch – Micro Greens Intensity Mix from Natures Best

*When buying scallops it is good to note that scallops are sorted according to size. U-10 means up to 10 pieces per pound, next is 10 -20 (10 to 20 per pound), 20-30 per pound, and so on. The less per pound the larger, more succulent the scallop.

Caviar Vinaigrette:

  • 1 oz  Lemon Juice
  • 1 oz White Truffle Oil
  • 4 oz Olive Oil
  • 2 oz Champagne Vinegar
  • 2 Tablespoon Shallots, minced
  • 1 Tablespoon Thyme, Fresh Chopped
  • 1 teaspoon Caviar
  • Salt & Black Pepper

Instructions:

  • Make a very small batch of mashed potatoes
  • Sear the scallop in hot olive oil on one side until golden brown. Turn over and place in pre-heated oven for one to two minutes.
  • In a small bowl, mix potatoes, truffle oil and chives and place on plate.
  • In another small bowl, mix 2 T vinaigrette with the caviar.
  • Place scallop on top on the potato mixture and gently place a pinch of greens above the scallop.
  • Top the scallop with the dressing and serve.

About Chef Darrell Jensen
Chef Darrell Jensen began cooking at his best friend’s family restaurant in Los Angeles when he was sixteen. After several years of working there he realized that this was the path he wanted to follow in life. He enrolled in a small cooking school which in turn sent him to the Century Plaza Hotel and Tower to do a formal ACF apprenticeship. He thrived during the three years of training under Master Chef Raimund Hofmeister. After working at several top restaurants and clubs including the Los Angeles Country Club and Michel Richard’s Citrus, Chef Darrell Jensen had the opportunity to help open the Snake River Grill in Jackson Hole. He worked in Jackson Hole and Breckenridge for the next ten years before coming to the Vail Valley and opening Falling Creek with Chris Randall. He hopes to continue his success in his role as chef at The Game Creek Club.