Butter-poached Scallop “Blini,” Leek Cream, and Petrossian Caviar

Adapted by StarChefs.com
November 2014
Yield: 16 hors d’oeuvres

INGREDIENTS:

Leek Cream
½ ounce butter
8 ounces leeks, white and pale green parts only, minced
salt
5⅓ ounces crème fraîche
Butter-poached Scallop
1 pound clarified butter
2 ounces thinly sliced ginger
2 ounces thinly sliced lemongrass
4 Maine scallops, tab removed
To Assemble and Serve
1 ounce Petrossian caviar
edible flowers
microgreens

METHOD:

Leek Cream

In a sauce pan over low heat, melt butter and sweat leeks until soft. Stir in crème fraîche, cook 3 more minutes, and season with salt. Transfer to blender and purée.

Butter-poached Scallop

In a saucepan, heat clarified butter to 180°F. Add ginger and lemongrass and let infuse for 15 minutes, maintaining temperature. Strain butter into a saucepan and return to 180°F. Poach scallops for 6 minutes, drain, and cut widthwise into 3/8-inch-thick slices. Using a round cutter, trim each slice.

To Assemble and Serve

On a serving dish for passed hors d’oeuvres, arrange scallop blini. Top with dollop of Leek Cream. Finish with caviar. Garnish with flowers and greens.