Barbara Kafka

Sea Scallops with Salmon Caviar Sauce

Preparation info
  • Serves

    4

    as a First Course
    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This is a very pretty, festive dish that was approved by two of my fussiest gourmet friends. It needn’t be poisonously expensive if the salmon caviar is bought jarred. Do look at the general instructions for mayonnaise.

Ingredients

  • 12 large sea scallops with side muscle removed and reserved
  • ½ teaspoon plus 1 cup olive oil

Method

Put the reserved muscle pieces into the water that will go under a steamer tray. Grease the upper surface of the steamer tray with the ½ teaspoon oil. Lay the scallops on the steamer in a single layer. Bring the water to a boil without the steamer tray.

Put the roe in a blender with the lemon