Seared Scallops with Meyer Lemon Caviar Infusion

Seared Scallops with Meyer Lemon Caviar Infusion

The following recipe is from Five Star Foodie, it’s a wonderfully sophisticated and beautiful appetizer and would be sure to wow your guests at your next dinner party.


  • Juice of 2 Meyer lemons
  • 2 tablespoons of creme fraiche
  • 1/2 teaspoon lecithin
  • 1/4 cup extra virgin olive oil
  • 12 Scallops
  • 2 tablespoons butter
  • Salt to taste
  • River Beluga Caviar


  1. Melt butter in a skillet until foamy. Rinse the scallops and pat them dry. Sprinkle with salt. Sear the scallops for 1-2 minutes per side until golden brown.
  2. Meanwhile, add Meyer lemon juice, creme fraiche and lecithin into a mixing cup. Blend with immersion blender pouring oil a little a time (this will be a thin emulsion). Gently fold in the caviar (1-2 mother of pearl spoonfuls for each 1/4 cup of emulsion or to taste).
  3. Arrange the scallops on the plates and pour the emulsion carefully over the scallops so that the caviar is on top of each scallop.

~ by blackstargourmet on April 8, 2010.

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