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Scallops in Champagne & Trout Caviar Sauce
American caviar production in the late 19th century was as prolific as the sturgeon once were in American rivers and lakes. In those days, caviar was not a connoisseur's delicacy but was actually given away in bars, as pretzels are today. Sadly the Americans proved no better at managing their sturgeon than the Russians have been, and the fish were soon depleted.
Today there is a growing demand for farmed American caviar and the quality is excellent. American producers are now farming the native "U.S white sturgeon" and the paddlefish, that produce a roe similar to that of the sturgeon.Trout roe is another domestic-caviar variety that is growing in popularity among top chefs around the country seeking sustainable seafood alternatives.
The roe is crisp and mild in character rather than rich and fishy as with sturgeon caviar and it can be used quite well in a number of delicate seafood offerings. Here's one.
3 tablespoons organic butter*
2 large leeks (white and pale green parts only), chopped
1 cup shallots, minced finely
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons American caviar
2 teaspoons chopped fresh tarragon
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and simmer until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sear for 3 minutes per side for each batch. Transfer to plate. Spoon leeks in 5 small mounds each of four plates . Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce over scallops.
Makes about 4 servings.
* The Patagonian scallop fishery in Argentina is the first scallop fishery in the world to be rewarded with certification to the Marine Stewardship Council's (MSC) environmental standard for well-managed and sustainable fisheries. To learn more about sustainable seafood start here.
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