Hi y’all, I’m just a home cook who feels like she made something cute. This is my first time buying and creating something with sturgeon caviar! Flavor of ocean is truly amazing. Sauce is beurre blanc based with roasted nori oil. It split a bit but tasted ok.
by yorzz
4 Comments
A little light on the sear.
It looks delicious, and the caviar on top makes it look luxurious.
It’s a really good photo and nicely composed, but you’ve obviously got big problems with your sauces.
To fix a split beurre blanc, just add some cold water and keep agitating.
Having pieces of nori in the dish is completely reasonable, but it certainly doesn’t constitute a nori oil, which people would expect to be dark green and perfectly smooth. There are a few different ways of making flavoured oils, but they’re all going to ask for straining through a fine sieve at the very least, and more likely something finer – a coffee filter, muslin, paper towel.
The standard view of this sub is that sears should be dark, and if you don’t want those toasty flavours, you should be poaching/steaming instead. I think this dish could be done either way and work well. If you’re going to pan fry, use a hot pan, lots of butter. It shouldn’t stick. If you get your desired crust on any protein before it’s adequately cooked through, you can always let it camp out in the oven for a few minutes (but actually with something as small as a scallop, the carryover will normally get you over the line on its own).
If your protein does stick, know that it will become less stuck as the crust forms, so if you’re patient it will unstick itself. You can also cook directly on parchment paper if you’re really worried. ChefSteps have a good video on that technique.
Thats a weak sear on the scallops and your buerre blanc looks like ghee.