Maine Diver Scallops with American Caviar Butter Sauce

August 30, 2013

Recipe compliments of Chef Blaine Staniford

Scallops from "Grace Restaurant"


12 ea. dry packed u10, diver scallop
½ ea. brunoise, minced carrot blanched and shocked
¼ ea. brunoise, minced yellow onion blanched and shocked
1 ea. brunoise, minced stalk celery blanched and shocked
¼ cup heavy cream
½ lb diced unsalted butter
1 ea. sliced shallots
¼ cup white wine
2 tbl. american sturgeon caviar
6 ea. minced fresh chives
as needed peanut oil
as needed sea salt
as needed pepper
diced unsalted butter


Method for American Caviar Butter Sauce:
1. In medium size pot place white wine and shallots and cook on high until almost dry
2. Add cream and cook until thick
3. Turn heat to low and slowly whisk in butter until fully emulsified
4. Pass sauce through fine mesh sieve or chinois and season with salt
5. Add carrot, onion, celery and chives and reserve warm
6. Right before serving add caviar and pour over seared scallops

Method for Maine Diver Scallops:
1. Preheat oven to 500 degrees
2. Heat a large saute pan on high heat
3. Add enough peanut oil to coat the bottom of the pan
4. Season both sides of scallops with salt and pepper
5. Place scallops into saute pan and cook until golden brown on one side
6. Add about 1 tablespoon of butter and place pan in oven for about 1 to 2 minutes
7. Remove from oven and turn scallops in pan and cook on opposite side for about 30 seconds
8. Serve warm with american caviar butter sauce