- 1 bunch watercress
- 1/4 pound sugar snap peas
- 8 large sea scallops, patted dry
- Salt and pepper
- 2 tablespoons Olive Oil
- 2 tablespoons unsalted butter
- 1 lemon
- 1 Head Red Endive
- Dill, for serving
- 30g Pearl Street Keluga
- Yield: Serves 4-6
How to cook
Reserve some watercress for garnish. In a medium pot of boiling water, blanch the remaining watercress. Transfer to an ice bath to cool completely. Move to a blender or food processor, add 2 tablespoons of the ice water, season with salt and pepper, and process until smooth, and set aside.
Add peas to the pot of boiling water and cook until crisp tender, about 2-3 minutes. Transfer to ice bath.
Blot scallops dry with paper towels, then season generously with salt and pepper. Heat a large saute pan to medium-high and add oil, once the oil shimmers in the pan, add scallops.
Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Add butter to the pan to finish. Transfer to a serving platter.
To plate, spoon watercress puree onto plate. Arrange scallops, peas, red endive leaves, remaining watercress and lemon segments. Garnish with dill. Top scallops with caviar just before serving.