Scallops with Creamy Champagne Spinach, Truffle, and Albino Caviar

Ingredients

• 6 Scallops (large, dry-packed)
• 200 g Fresh Spinach (washed and stems removed)
• 0.25 cup Champagne (dry champagne (e.g., Ruinart))
• 0.5 cup Heavy Cream
• 2 tbsp Unsalted Butter (divided for spinach and searing)
• 1 Shallot (finely minced)
• Salt (to taste)
• Black Pepper (freshly cracked, to taste)
• 1 Fresh Black Truffle (for shaving)
• 2 tsp Albino Caviar (for garnish)
• 1 tbsp Neutral Oil (for searing scallops)

Steps

1. 1

   Prepare the spinach by blanching it quickly in boiling water, then shocking it in an ice bath. Squeeze out all excess moisture and roughly chop.

2. 2

   In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallot and sauté until translucent and fragrant.

3. 3

   Deglaze the pan with the champagne and let it reduce by half.

4. 4

   Stir in the heavy cream and bring to a gentle simmer. Continue to cook until the sauce has thickened enough to coat the back of a spoon.

5. 5

   Add the chopped spinach to the cream sauce. Season with salt and pepper to taste, and keep warm over very low heat.

6. 6

   Pat the scallops extremely dry with paper towels. Season both sides with salt.

7. 7

   Heat a heavy skillet (preferably cast iron) over high heat with a tablespoon of neutral oil until shimmering.

8. 8

   Place the scallops in the hot pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

9. 9

   Flip the scallops, add the remaining tablespoon of butter to the pan, and baste the scallops with the foaming butter for 1 minute until just opaque.

10. 10

    To plate, place a generous spoonful of the champagne spinach in the center of the plate. Arrange three scallops on top.

11. 11

    Shave fresh black truffle over the dish and finish each scallop with a small dollop of albino caviar.

Notes

Albino caviar is extremely rare and expensive; standard Osetra or Beluga caviar can be substituted. Ensure scallops are 'dry' (not treated with phosphates) to achieve a proper sear.

Nutrition per serving

• appetizer
• main
• seafood
• luxury
• fine dining
• keto
• gluten-free
• pan-seared