Scallops with Champagne Butter and Caviar

This dish, created by executive chef Stephen Hassinger of the Inn at Hunt-Phelan, is perfect for a romantic evening.












Olive oil for cooking

4 very large sea scallops

Scallop seasoning

2 t. black pepper

2 t. fennel seed

1/4 t. cayenne pepper

1 t. paprika

3 t. salt


1 avocado, diced

1 t. salt

Champagne butter

1 t. orange zest, minced

3 T. orange juice

3 T. champagne

1 T. champagne vinegar

1 t. shallots, minced

1/4 lb. cold, unsalted butter, cut in small pieces


2 t. minced chives

4 t. caviar (the best you can afford)

Grind spices in spice mill. Season scallops on both sides with spices and salt. Dice avocado and season with salt. In small saucepan, combine orange juice and zest, champagne, vinegar, and shallots. Cook over medium heat until reduced by half. Whisk in cold butter to form thick creamy emulsion. Set aside.

If you have more champagne, casually sip some now.

Heat olive oil in sauté pan until hot but not smoking. Carefully cook scallops in hot pan until nicely caramelized and medium rare. Keep warm. To present, mound some guacamole in the center of two plates. Top with two of the scallops, then top scallops with a decadent amount of caviar and sprinkle with chives.

Serves two.

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