Pan Seared Jumbo Scallops

Season 2, Episode 4, Segment 3. Chef Ulrich Koberstein prepares an amazing dish from his menu at the Immigrant Restaurant.

Pan Seared Jumbo Scallops with Vodka Butter and Caviar

Serves Four

Ingredients

1 1/2 pounds sea scallops, muscle removed
Kosher salt and freshly ground black pepper
2 table spoons chopped shallots
½ tea spoon chopped garlic
2 ounce shot vodka
1 ounce whipping cream
4 ounces cubed cold butter
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped chives
1 table spoon caviar
1 table spoon olive oil
Method

Arrange the scallops on a large plate or tray and pat them completely dry with a paper towel. This will help to get a better sear and color. Season the scallops with salt and pepper.

Heat a large non stick pan over medium heat. When the oil is hot, add the scallops into the pan. Sear the scallops until they are golden brown on the bottom, about 2-3 minutes. Do not overload your pan and cook scallops in batches if needed.

Turn the scallops and add the shallots and garlic. Cook for 1 minute more until the shallots are translucent.

Remove the scallops from the pan and place on a paper towel. Add the vodka to deglaze the pan.

Add the heavy cream and reduce by half. Turn down the heat, slowly whisk in the cubed butter until it has been emulsified into the cream. Do not allow this sauce to boil. Add the lemon juice, caviar and chives.

Divide the scallops among 4 plates or a serving platter and serve immediately with the vodka butter sauce.

Serve with your favorite starch and vegetables.

Recommended:- Potato puree or carrot puree and baby vegetables.