Diver Scallops with Vegetable Ragout And Caviar
| Yield: | 4 servings |
| Categories: |
| Salt | ||
| Freshly-ground white pepper | ||
| 6 | sm | Potatoes; unpeeled |
| 4 | oz | Brussels sprouts |
| 1 | md | Carrot; peeled, diced |
| 1/4 | c | Heavy cream |
| 2 | tb | Unsalted butter; cut up |
| 2 | tb | Vegetable oil |
| 12 | lg | Sea scallops -; (abt 1 lb) |
| 2 | tb | Chopped chives |
| 2 | oz | Osetra caviar |
| === SCALLOP-BUTTER SAUCE === | ||
| Reserved muscle flaps | ||
| 1/4 | c | Water |
| 1/4 | c | Dry white wine |
| 1/2 | c | Heavy cream |
| 8 | tb | Unsalted butter; cut up |
| Salt | ||
| Freshly-ground white pepper |
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