Easy Gourmet Scallops With Truffle Oil and Caviar Recipe

 

  • scallops caviarScallops
  • White Truffle Oil
  • Black Truffle Oil
  • Butter
  • Caviar

 

 

 

 

 

 

 

 

 

 

 

This is a very easy gourmet recipe because scallops are so easy to cook. We take this recipe up a few notches with the addition of white truffle oil or black truffle oil and top it off with caviar. Here is something fun to try if you’d like to educate your palate. Use white truffle oil on half of the scallops and black truffle oil on the other half of the scallops. Then try the scallops side by side to see if you can distinguish the difference. This would be something fun to do with dinner guests. Taking expensive ingredients such as scallops, black truffle oil, white truffle oil and caviar may seem to make a very costly meal but you’d have a very difficult time finding this in a restaurant and if you did the price would be astronomical compared with the cost of doing it yourself. Do yourself a favor on this recipe and skip the cheaper grocery store caviar and get Hackleback caviar. The cheap caviar often has a stronger fishy taste that will overpower and ruin the flavor of the scallops. Hackleback caviar has a nutty, sweet and buttery flavor very similar to Caspian Ossetra. Hackleback caviar color ranges from dark gray to black. This is a much better option for use with scallops.

12 Big Scallops
1 oz of Hackleback Caviar
1 Teaspoon of White Truffle Oil
1 Teaspoon of Black Truffle Oil
2 Tablespoons of Butter

Put the butter in a frying pan on medium high heat. We don’t use either of the two truffle oils because the flavor will dissipate from the heat. At this point we want to sear the scallops so that they get a golden color on each side so you will need to turn them over at least once. Once the scallops begin to crack then they are done. In the picture above you can see the cracks in the sides and the top of one of the scallops. Once you have cracks then it is done and should be removed from the heat. They may not all finish at the same time so it is best if you remove them as you see the cracks forming. Do NOT overcook scallops or they will be ruined and they will become a delicious but chewy treat for your dog.

Once you have removed all the scallops from the heat put them on the serving plate and top half with only one or two drops of white truffle oil then top the other half with a drop or two of the black truffle oil. You may want to alternate which scallops will get white truffle oil and which get black truffle oil. Then remember which is which so that you can educate your palate by doing side by side taste tests. The final step is to top the scallops with some of the Hackleback caviar. The caviar will be cold as you put it on the scallops and that is just fine. Serve right away.

Any of the caviar on the right will work. Select based upon color and your budget.