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Recipe for Caviar, seared scallops, watercress emulsion.

Yields6 ServingsPrep Time25 minsCook Time4 minsTotal Time29 mins

Festive indeed, this recipe ready in less than 30 minutes will leave no one indifferent!

The watercress emulsion
 1 watercress
 5 coarse salt
 30 liquid cream
 3 pinches salt
 3 pepper mill
The scallops
 1 30 g of caviar
 18 scallops
 6 pinches flower of salt
 6 pepper mill
 1 olive oil
Directions
1

For the watercress: Bring a large pot of salted boiling water to a boil. Trim the watercress and rinse it thoroughly. Keep a few nice leaves for decoration. Blanch the watercress leaves for 2 minutes in the boiling water, then quickly cool them under cold water. Heat the liquid cream. Blend the watercress leaves in a blender and add the hot cream, then season with salt and pepper.

2

For the scallops: In a hot pan with the butter, brown the scallops for about 1 minute on each side, basting them with foaming butter. Season with salt and pepper.

3

For serving: Using an immersion blender, froth the watercress cream and then distribute it into shallow bowls. Place 3 scallops in each bowl with a little caviar on top.

4

To finish, decorate with a few fresh watercress leaves and a few drops of olive oil, then enjoy immediately. Chef's tip: in season, make the same recipe with an asparagus emulsion and add a few sautéed asparagus tips.

Nutrition Facts

0 servings

Serving size

6

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