Recipe courtesy of Vitor Casassola
B.E.D. of Scallops and Nori " egg roll" with Champagne Cavier Sauce
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 522
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 319
- Sodium
- 884
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
For the sauce:
2 medium shallots
1 teaspoon butter
2 cups Champagne
1 cup heavy cream
4 teaspoons caviar
Salt and pepper
For the scallops:
12 sea scallops
2 teaspoon sesame oil
For the nori " egg roll":
4 large eggs
1 baby bok choy, sliced fine
1 medium carrot, peeled and julienne
2 teaspoons sesame oil
2 nori sheets
Orchid flowers and chives, for garnish
Directions
- Sauce:
- In a saucepan, sweat the shallots in butter. Add the Champagne and heavy cream and bring to boil then reduce heat to a simmer for 10 minutes. Blend the sauce and strain. Sprinkle with salt and pepper. Keep warm and set aside.
- Scallops:
- Score all the scallops and season with salt and pepper. Heat up a saute pan with sesame oil and sear both sides of the scallops, 3 minutes on each side.
- "Nori" Egg Roll:
- Beat and season the eggs as if for scrambling. Sweat bok choy and carrots in sesame oil and season. Add the eggs and scramble until semi dry. Place nori in sushi mat and roll the scrambled egg into a sushi roll. Cut each roll in equal sizes on a bias.
- To plate: add the caviar to the warm sauce and divide the sauce into 4 plates.
- Plate 3 scallops each and top it with the nori " egg roll". Add orchid and chives to decorate.