Printer-friendly versionIn this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Darrell Jensen from Game Creek prepares scallops with caviar vinaigrette.
Click here for Chef Darrell Jensen's Profile
Seared Scallop with Caviar Vinaigrette
2 ea U-10 Dry Pack Sea Scallop
1 T Duck Fat
4 T Mashed Potatoes
1 t White Truffle Oil
1 t Chives, chopped
2 T Caviar Vinaigrette
Big Pinch Micro Greens
Caviar Vinaigrette
1 oz Lemon Juice
1 oz White Truffle Oil
4 oz Olive Oil
2 oz Champagne Vinegar
2 T Shallots, minced
1 T Thyme, Fresh Chopped
1 t Southern Star Caviar’s, Uruguayan Black River Osetra
Salt & Black Pepper
Method
Sear the scallop in a hot pan over medium high heat with duck fat on one side until golden brown. Turn over and place in 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 greens above the scallop. Top the scallop with the dressing and serve.
