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The Coastal Indulgence
Scallops with Caviar

The Coastal Indulgence

Pan-seared Hokkaido scallops over a silky cauliflower purée, finished with lemon oil and Siberian caviar. A refined, restaurant-style plate with only a handful of components, so precision matters more than quantity.

Serves: 2 as a starter, 3 scallops each · Time: about 45 minutes, including steeping the lemon oil

Ingredients
For the cauliflower purée

  • 1 small head cauliflower, cut into florets

  • 2 tbsp unsalted butter

  • ¼ cup heavy cream

  • ¼ cup whole milk, plus more as needed

  • Salt and white pepper, to taste

  • Pinch of nutmeg (optional)


For the scallops

  • 6 large U/10 or U/12 Hokkaido scallops, side muscle removed

  • 1 tbsp neutral oil, such as grapeseed or avocado

  • 1 tbsp unsalted butter

  • Salt and freshly cracked black pepper


For the lemon oil

  • ¼ cup good olive oil

  • Zest of 1 lemon

  • ½ tsp lemon juice

  • Pinch of salt


To finish

  • 1–1.5 oz (30–45g) Siberian caviar

  • Micro herbs, such as pea shoots or micro basil

  • A few flakes of edible gold leaf

  • Flaky sea salt

Method
 

  1. Make the lemon oil. Combine the olive oil, lemon zest, lemon juice, and a pinch of salt in a small jar. Let it steep at room temperature for at least 30 minutes so the flavors infuse. Strain it if you want it perfectly clear, or leave the zest in for texture.
     

  2. Cook the cauliflower. Simmer the florets in salted water, or a mix of milk and water, until very tender, 10–12 minutes. Drain well.
     

  3. Make the purée. Blend the cauliflower with the butter, cream, and milk in a high-speed blender until completely silky, adding more milk a splash at a time if it’s too thick. Season with salt, white pepper, and a pinch of nutmeg if using. For an ultra-smooth, glossy finish, pass it through a fine sieve. Keep warm.
     

  4. Sear the scallops. Pat the scallops very dry with paper towels. For the best crust, air-dry them on a rack in the fridge for 30 minutes first. Heat the oil in a heavy stainless steel or cast-iron skillet over high heat until just smoking. Season the scallops with salt and pepper right before they go into the pan. Sear 1½–2 minutes per side without moving them, until a deep golden-brown crust forms. In the last 30 seconds, add the butter and baste. The scallops should be opaque but still slightly translucent in the center, so don’t overcook them. Rest briefly on a paper towel–lined plate.
     

  5. Plate. Spoon a generous pool of warm cauliflower purée onto each plate and swipe or smooth it out. Set three scallops on top of each, crust-side up.
     

  6. Finish. Drizzle lemon oil around the scallops and over the purée. Finish the purée and scallops with a few grains of flaky sea salt. Top each scallop with a neat mound of Siberian caviar, then garnish with a small sprig of micro herbs and a flake of gold leaf.
     

  7. Serve immediately while the scallops are still warm. The contrast between warm scallop, cool caviar, and bright lemon oil is the point of the dish.

Notes:
 

  • Dry scallops are essential for a good sear. Any surface moisture turns into steam and keeps the crust from forming.

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  • Why Siberian? Its milder, buttery flavor complements the delicate scallop without overpowering it. One 50g tin covers this recipe.

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  • Add the caviar at the very last second before serving. Residual heat from the plate or purée can affect its texture.

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  • Use a mother-of-pearl spoon to portion the caviar, since metal can leave a metallic taste.

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