Grilled Coffin Bay Scallops With A Ragout Of Scallop Roe

Course : Grilling
Serves: 6
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4 small shallots -- peeled, chopped finely and blanched
50 milliliters vinegar or red wine vinegar
100 milliliter virgin olive oil
50 milliliters walnut oil
1 teaspoon strong Dijon mustard
1 teaspoon salt
1 teaspoon pepper
36 medium coffin bay scallops
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 bunch ragout
1 bunch reserved scallop roes
1/2 cup julienne leek -- blanched
---to serve---
6 teaspoons ossetra caviar
1 sprig chervil

Preparation / Directions:

Scallops: cut from their shells and cleaned and roes set aside separately To make the vinaigrette: whisk together all the ingredients. To cook the scallops: season the scallops with salt and pepper. Heat the olive oil in a frying pan until it starts to smoke. Add the scallops, cook on both sides until medium rare and arrange in a circle on six heated serving plates. To make the ragout: heat 3 tablespoons of the vinaigrette in a small saucepan with the scallop roes and leek and cook until the roes stiffen. Spoon the ragout in the center of each plate. To serve: spoon some caviar between each scallop and place a sprig of chervil on each scallop. Spoon the remaining warm vinaigrette around the scallops and serve at once.

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