Best 10 Poached Scallops With Caviar Sauce Recipes

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Embark on a culinary journey to savor the epitome of elegance and sophistication with our poached scallops adorned with a luscious caviar sauce. These tender and succulent scallops, gently cooked in a flavorful broth, are elevated to new heights by the decadent caviar sauce, a symphony of briny and buttery flavors that will tantalize your palate. Accompanying this main course is a delightful selection of recipes that complement the scallops perfectly. Indulge in a refreshing cucumber salad, a vibrant and tangy salsa, and a creamy avocado mousse, each contributing unique textures and flavors to enhance the overall dining experience.

Let's cook with our recipes!

SEA SCALLOPS POACHED IN WHITE WINE



Sea Scallops Poached in White Wine image

Categories     Wine     Scallop     Simmer     Boil

Yield serves 6

Number Of Ingredients 0

Steps:

  • For 1 1/2 pounds whole scallops. Simmer 1/2 tablespoon minced shallots for 3 minutes with 1/3 cup each of dry white French vermouth and water plus 1/2 teaspoon salt and a small imported bay leaf. Then add the scallops and simmer 1 1/2 to 2 minutes, just until lightly springy to the touch. Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down liquid until almost syrupy.
  • serving suggestions: fines herbes
  • Stir fresh minced parsley and/or dill, tarragon or chives into the reduced liquid, and briefly reheat scallops, folding in, if you wish, a few tablespoons of heavy cream.
  • provençal-with tomatoes
  • Stir 1 1/2 cups peeled, seeded, juiced, and chopped fresh tomatoes (see box, page 30) and 1 large clove of minced garlic into the reduced liquid. Cover and simmer 5 minutes, then uncover and boil down rapidly to thicken. Season. Fold in the scallops and reheat briefly. Fold in minced parsley or other green herbs and serve.
  • Note
  • Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.

ROASTED SEA SCALLOPS WITH CHIVE POTATO PANCAKE AND CAVIAR-SABAYON SAUCE



Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 11

1 medium Idaho potato, shredded
Salt and pepper to taste
2 tablespoons chives, chopped
1 teaspoon flour
5 fresh scallops
4 tablespoons olive oil
2 egg yolks
2 tablespoons champagne vinegar
4 tablespoons champagne
1 teaspoon beluga caviar
salt and pepper to taste

Steps:

  • To prepare the scallops:
  • Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
  • In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
  • To prepare the caviar-sabayon sauce:
  • In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
  • Spoon sauce around scallops.

CHAMPAGNE POACHED SCALLOPS WITH RED PEPPER PESTO



Champagne Poached Scallops with Red Pepper Pesto image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h15m

Yield 24 hors d'oeuvres size servings

Number Of Ingredients 11

2 large red bell peppers, washed and halved with stems and seeds removed
3 garlic cloves, finely minced
3 tablespoons pine nuts, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Freshly ground black pepper
Salt, if needed
1 baguette loaf, cut into 24 pieces
2 cups Champagne
1 fresh lime
24 large scallops

Steps:

  • Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a plastic zip-loc bag to let them rest. Peel them when cool.
  • Prepare the pesto. Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil. Fold in parmesan cheese and season with freshly ground black pepper. Add salt only if needed, since the cheese will add saltiness.
  • Toast the baguette slices lightly on a baking sheet and set aside.
  • Bring Champagne to a boil in a saucepan. Squeeze in juice of lime, then add scallop and poach until they are no longer translucent. Remove scallops to a utility platter and let Champagne reduce by about two-thirds.
  • Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR



Scallops With Saffron Lobster Sauce and Caviar image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 cups dry white wine
1 2-pound lobster
2 1/2 teaspoons cold, unsalted butter
2 shallots, peeled and minced
1 cup sparkling wine
1 pound large sea scallops
1/4 teaspoon saffron threads
3 tablespoons golden caviar
8 cups cleaned and stemmed spinach leaves

Steps:

  • In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
  • When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
  • Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
  • Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
  • Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 5 grams, TransFat 0 grams

SCALLOPS POACHED IN ACHIOTE SAUCE



Scallops Poached in Achiote Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 onion, sliced
1 teaspoon salt
4 garlic cloves, roughly chopped
3 ounces achiote paste
2 tablespoons tomato paste
2 cups fish stock or clam juice
1 1/2 teaspoons black peppercorns, crushed
1/2 cup white vinegar
2 pounds sea scallops, muscle removed, or rock shrimp
1/2 cup capers or Pickled Red Onions (recipe below) for garnish

Steps:

  • Melt the butter in a medium saucepan over moderate heat. saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achieve paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat.
  • Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days.
  • To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers or pickled onions.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

WHITE WINE-POACHED SCALLOP AND HERB SALAD



White Wine-Poached Scallop and Herb Salad image

Sweet sea scallops, tossed with a delicate salad of chopped herbs, celery, and fennel, are brightened by the acidity of white wine. Choose a light, aromatic Muscadet, a dry Pinot Grigio or Alsatian Riesling, or a sparkling Prosecco. Serve as an appetizer or light lunch, with a glass of the same wine alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

2 1/2 cups dry white wine
Coarse salt
1 bay leaf
1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale-green leaves, very coarsely chopped
1 small fennel bulb, halved lengthwise, core removed, cut crosswise in 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped
20 large sea scallops (about 1 pound), tough muscles removed
2 tablespoons fresh lemon juice, plus wedges for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/3 cup fresh chives, cut into 3/4-inch pieces

Steps:

  • Bring wine, a pinch of salt, bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until vegetables are just tender, about 8 minutes. Transfer vegetables to a medium bowl; discard bay leaf. Set aside. Add scallops to pan; simmer until just cooked through, about 3 minutes. Transfer scallops to bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve 1/4 cup poaching liquid in a small bowl. Refrigerate until cold, about 20 minutes.
  • Stir lemon juice into poaching liquid. Add oil in a slow, steady stream, whisking until emulsified. Slice scallops in half horizontally; toss with dressing and vegetables. Season with salt and pepper. Toss herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from bowl. Garnish each salad with a lemon wedge.

SCALLOPS IN LEEK SAUCE AND CAVIAR



Scallops In Leek Sauce And Caviar image

Provided by Jacques Pepin

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound (about 20) sea scallops
2 medium leeks (about 12 ounces)
1/2 cup dry, fruity white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (4 tablespoons) heavy cream
1/2 teaspoon potato starch or arrowroot, dissolved in 1 tablespoon cold water
4 tablespoons (about 2 ounces) salmon caviar
2 tablespoons (about 1 ounce) beluga malossol caviar
1 teaspoon peanut oil

Steps:

  • Rinse the scallops, drain and set aside. Remove and discard the root and dark green outer leaves of the leeks, along with any damaged or wilted inner leaves.
  • Cut the leeks into 3-inch chunks and halve the chunks. Slice the leeks into small, thin strips to create a fine julienne. (You should have about 3 1/2 lightly packed cups.) Place the leeks in a sieve, rinse under cool water and drain.
  • Place the leeks in a saucepan with 2 1/2 cups of water and bring to a boil. Cook, covered, for about 8 minutes or until tender. Drain, reserving the juice. (You should have about 1/2 cup of juice.) Set the leeks and the juice aside separately.
  • When ready to serve, place the leek juice in a saucepan with the scallops. Add the wine, salt and pepper. Bring to a boil and cook gently for 1 minute. Remove the scallops with a slotted spoon and add the cream to the juice in the saucepan. Bring the liquid to a boil. Mix in the dissolved potato starch and stir until the mixture thickens slightly.
  • Reheat the leeks in a microwave oven or over direct heat. Divide them among 4 plates. Arrange the scallops on top and spoon some sauce over them. In a bowl, gently mix the red and black caviar together with the oil until the grains separate. Sprinkle on top of the scallops. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 805 milligrams, Sugar 2 grams, TransFat 0 grams

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE



Seared Scallops with Leeks and Caviar Sauce image

Categories     Herb     Shellfish     Scallop     Leek     Spring     Winter     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
  • Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

Tips:

  • Always use fresh scallops for the best flavor and texture.
  • Make sure to clean the scallops thoroughly before cooking.
  • Do not overcook the scallops, as they will become tough and rubbery.
  • If you are using frozen scallops, thaw them completely before cooking.
  • Season the scallops lightly with salt and pepper before cooking.
  • Use a non-stick skillet to prevent the scallops from sticking.
  • Cook the scallops over medium heat until they are opaque and slightly browned.
  • Remove the scallops from the skillet and serve immediately with caviar sauce.

Conclusion:

Poached scallops with caviar sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked gently in a flavorful poaching liquid, and the caviar sauce adds a touch of luxury. This dish is sure to impress your guests.

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