Scallop And Bottarga



Selected by Molchaya Techapaibul for Premium Food

chef materials

Ingredients for 2 People

4 large scallops

1 cup baby spinach

4 Tbsp. unsalted butter

2 tsp. caviar

3 tbsp. bottarga (grated)

Shop the recipe Key Ingredients

  • ,

    Caviar Baeri Signature Neuvic 30 gr

  • ,

    Scallop Meat USA 300Gr FROZEN



1. Bring 1/2 cup water to a boil and wilt baby spinach in it for about 40 seconds before removing to a plate.

2. Heat 2 tablespoon of butter in a pan over medium-high heat

3. When butter is completely melted and frothing, carefully place your scallops in pan.

4. After 1 minute or when face-down side has turned golden brown, turn scallops over.

5. After another minute, remove scallops carefully with tongs. Discard remaining butter.

6. Wipe the pan. Gently heat remaining butter and allow to color for a couple of minutes, until a nice chestnut brown color.

7. Arrange spinach artfully and top with one or two scallops.

8. Dress with brown butter

9. Spoon caviar on top of scallops before grating bottarga over everything.

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