Hello my lovelies! One of my favorite types of dishes are those that look super impressive and luxe and taste delish but are painfully simple - both in terms of ingredients and process. This dish, like my caviar pasta or shallot butter tricks your guests into thinking they've entered a fine dining establishment, even if you don't own one matching set of utensils (matching utensils, are, by the way, entirely over-rated. We get it! You're married!)
Being able to simply sear a scallop is very important and deceivingly easy kitchen skill. Use the base of this recipe and put it over pasta for a more filling meal or simply follow along with the micro greens for something a little lighter, more refreshing, unexpected, and stunninggggggg. Of course the salmon caviar is optional but it really takes this dish to the next level.
I am gonna hit you with one of my favorite *you probably didn't know this* cooking tips, so get your pens ready (lol jk no one uses pens anymore). In her 20's, mom dated this guy who worked at a fish market (okay very hot 80's rom com vibes) and he gave her an invaluable tip that seems kinda gross but really comes in clutch. Fresh scallops should ideally be eaten within two days of being harvested but of course life happens and that cannot always be accomplished. If they have not been previously frozen - make note of this when you purchase - then freeze them. As long as they pass the "smell test" they are still good. Scallops should pretty much smell like nothing. Maybe like light salt water but certainly not fishy. If you do get a whiff of something fishy, all hope is not lost! Place your scallops in a milk bath. You read that right. Just like the late queen Cleopatra, scallops can benefit from a brief soak (maybe 10ish minutes) in plain milk. Then drain the milk, rinse off the scallops, and voila! As good as if they had been harvested this morning! I won't pretend to understand the science of it but also, who cares! It works!
Microgreens, if you haven't used them before, are literally just different greens (like beets, radish, various lettuces, celery, etc) that are harvested when they are still babies. Because of this, they are a little bit pricey but they offer a tart crunchiness that is hard to replicate. I use them in salads, as a garnish, as a bed (like in this case) and even as a mini salad themselves. In the spring, you can grow your own pretty easily with a kit, which I recommend if you are a fan.
Ingredients (for 4 people):
About 20 fresh scallops
4-5 tbsp butter
1 small shallot, minced
2 tbsp tarragon, minced
1/2 cup dry white wine
1 lemon, sliced into rounds
1 package of microgreens (any variety will do, I like a mixed box or radish greens)
2 oz salmon caviar
Method:
Rinse and dry your scallops. It is critical when searing scallops that they be bone dry, to ensure a crispy edge. I recommend rinsing about an hour before you want to use them, then setting out on a paper towel with another paper towel over them and allow them to dry fully. If you don't have the time, just try to blot them dry as best you can.
Place an oven safe plate in the oven at 170 while you prepare and cook your scallops.
In a medium/ large sauce pan over high heat, melt a sliver of butter. Once the butter is sputtering and your pan is very hot (like as hot as you can get without burning the butter), add the scallops, searing for about 1 minute per side. The scallops should be lightly browned and slightly firm to the touch but not rubbery. Remove from the pan and remember they will continue to cook once they are removed. Remove the scallops with tongs so you leave any liquid they gave off in the pan.
Remove warmed plate from the oven and place seared scallops on the plate. Set plate aside or turn off the oven and return the plate to sit there.
Reduce saucepan to medium heat, add remaining butter, minced shallots, and sliced lemons. Stir occasionally until shallots begin to break down, about 4 minutes. Add the wine and tarragon. Stir and allow to simmer, about 2 or so more minutes.
While the sauce is simmering, place a small handful of microgreens on each plate in the center. Add 5 scallops to each plate, on top of the greens.
Dividing the sauce equally, pour a portion onto each plate, lightly covering the scallops.
Place a heaping teaspoon of salmon caviar on top of each plate and serve immediately.
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