Sea Scallops with Scallop Roe Ragout

Name: Sea Scallops with Scallop Roe Ragout
Yield: Serves 6-8
Cuisine: Japanese
Ingredients: salt and freshly ground black pepper; 36 sea scallops with roes; 3 tablespoons olive oil; salt and freshly ground black pepper; 3 tablespoons red wine vinegar; 4 golden shallots, finely chopped; 3 tablespoons walnut oil; 5 cup (125 mL/4 fl oz) virgin olive oil; ½ cup (1 leek) julienne of leek, blanched; 1 tablespoon virgin olive oil; 225 g (7 oz) oyster mushrooms, sliced; ½ cup (1 leek) julienne of leek, blanched; salt and freshly ground pepper; 1 teaspoon strong Dijon mustard; the scallop roes; salt and freshly ground pepper; 6 teaspoons osetra caviar; 3 thyme sprigs; 1 diced medium tomato; 20 chervil sprigs; ½ cup chervil leaves

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

36 sea scallops with roes
salt and freshly ground black pepper
3 tablespoons olive oil

Australian
Oceania
Asia
Japan
Australia
Sydney
Fish course
Pescatarian
Gluten-free
Tokyo

Method

Take the scallops from the shell, clean the flesh and separate the roes from the muscle. Season the scallops.

To make the vinaigrette

Blanch the shallots in boiling water for 1 minute, then refresh under cold running water. Mix the vinaigrette ingredients together in a bowl with a whisk. Set aside.