Scallop & Bottarga
Selected by Molchaya Techapaibul for Premium Food
Ingredients
Ingredients for 2 People
- 4 large scallops
- 1 cup baby spinach
- 4 Tbsp. unsalted butter
Instructions
- Bring 1/2 cup water to a boil and wilt baby spinach in it for about 40 seconds before removing to a plate.
- Heat 2 tablespoon of butter in a pan over medium-high heat
- When butter is completely melted and frothing, carefully place your scallops in pan.
- After 1 minute or when face-down side has turned golden brown, turn scallops over.
- After another minute, remove scallops carefully with tongs. Discard remaining butter.
- Wipe the pan. Gently heat remaining butter and allow to color for a couple of minutes, until a nice chestnut brown color.
- Arrange spinach artfully and top with one or two scallops.
- Dress with brown butter
- Spoon caviar on top of scallops before grating bottarga over everything.
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