World Gourmet Summit 2002

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Scallops with Caviar Butter
Presented by:Patrick Martin

Serves 5
	Ingredients:
5	live scallops (in shell)

	Sauce
50ml	dry white wine
½	lemon (for juice)
100g	butter
	pepper
30g	Small grain caviar

	To Finish
	fresh or dried* wakamé

	Vinaigrette
2 tsp	rice wine vinegar
1 tsp	sesame oil
1 ½ tbsp	vegetable oil
	salt & pepper

Method

Use fresh scallops, shell, trim and clean. Clean and reserve the shells.

Prepare the caviar butter.

Toss wakamé lightly in vinaigrette (drain if necessary) and divide between the shells.

Seize the scallops in butter and place on top of the seasoned wakamé. Reheat before serving.

Assembly

Coat with the very hot thickened caviar butter at the last minute.

* To prepare dried wakamé, add to a bowl of cold water and drain immediately. Allow to drain for 10-15 minutes, it should be soft, use as required.

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