Grilled Ginger Scallops and A Caviar Beurre Blanc Sauce
Over a year ago
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Ingredients
- 3 pcs U/10 dry scallops
- 1 oz ginger puree
- 5 oz spinach
- .2 oz chopped garlic
- 5 oz purple potato
- 1 oz cream
- .5 oz butter
- 1 oz beurre blanc sauce
- .25 oz herb salad
- .10 oz rainbow tobiko caviar
- 1 salt and pepper to taste
Accompaniment
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Description
CHEF,Jamal Mourad shared this,Grilled Ginger Scallops and a Caviar Beurre Blanc Sauce. A great meal for fine dining on the beach or in your dining room.
Method
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1
Directions
- Clean the scallops and marinate them with the ginger puree and start grill them medium cooking.
- Cook the purple potato in water, strain them from water and mash them with heavy cream, butter and chopped garlic, adjust seasoning for better taste.
- Mix the beurre blanc sauce with the caviar.
- In hot pan sauté the spinach with olive oil and chopped garlic.
- For plating dress the purple potato in the middle of the plate, aside plate the sauté spinach, put the scallops on the top of spinach and drizzle the caviar beurre blanc on the top of the scallops and garnish with micro herb salad.
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