Hi. It me again. I ordered some caviar online for the first time, and thought I would try refining the scallop dish I made couple weeks ago.
I made leek and potato puree to give it a grounding body, pan-seared the scallops (look ma, a better sear!), and topped with caviar and chive. Roasted some dol gim (korean seaweed like nori) and let it infuse for a few hours in grapeseed oil, then blended with some baby spinach to give it a better color. It adds a nice smoky, a bit earthy but also sea-like flavor. I skipped beurre blanc entirely but added lemon juice to the puree to brighten the dish a bit.
by yorzz