Scallops with Caviar and Pancetta Cream

Hello everyone!

Today I will share the perfect celebration meal! Christmas, New Year’s Eve, birthday… You name it! It’s the dish you were dreaming of!!

Here are my scallops with caviar and pancetta cream.

This dish is the result of the latest challenge given to me by Christelle, wine waiter at les Caves du Parc in Neuilly. The request was the following: combine a Chassagne Montrachet with scallops and a caviar by Sturia.

I chose to make a simple scallops with caviar and pancetta cream recipe since I wanted the ingredients to be the stars: the scallops from my fishmonger (try to avoid frozen ones, it would be a shame for such a recipe) and the caviar Oscietra.

Here is what Sturia says about its caviar…

Oscietra caviar, from their exclusive production of Gueldenstaedtii sturgeons condenses buttered nut and avocado notes into sensual caviar. Its firm golden brown eggs roll perfectly under the palate, gradually freeing the delicate flavours of harmonious and refined caviar… Amazing or what!! Needless to mention that the pairing with the Chassagne Montrachet and the scallops was stunning!!

(This recipe can be made without caviar, nevertheless it’s a delight for caviar lovers.)

I simply made a sauce with the coral of the scallop (nothing goes to waste!!) and pancetta cream to enhance the taste of the caviar. This dish was outstanding! And I immediatly chose to make it for Christmas lunch, as a starter or a main dish… That’s the only point to define. Those scallops with caviar and pancetta cream are a delicate dish, easy to make and that will remain in your memories!! You’ve got my word!!

And the Chassagne Montrachet… Thank you Christelle !! The Chassagne Montrachet is produced at Fontaine Gagnard estate. The estate has remained on a human scale with its 12 hectares of vineyard, located mainly in Chassagne Montrachet with ten 1^er Crus, where wines considered as the greatest Chardonnay and Pinot Noir of the Côte de Beaune, with names as prestigious as Bâtard Montrachet, Volnay and Pommard are produced.

At the estate, they practice a reasoned culture, and winemaking is traditional with manual harvesting. Particular attention is paid to the quality of the oak wood for the barrels in which the wines age.

The Chassagne-Montrachet 2017 comes from 6 localities spread throughout the appellation, creating a rare complexity, close to a Premier Cru! Very pleasant in its youth, it expresses itself with a lot of flexibility on a fleshy and delicate mouth, with the aromas of flowers and fruits with white flesh, with a little undergrowth. The aging of one year in oak casks brings the silky material of the wine, typical of the wines of the domain.

I used my frying pan Steak Lover by De Buyer to cook my scallops (it was a revelation!! nothing to do with the frying pans I already had … and I have a few!!). The scallops are perfectly cooked, fried on each side and super smooth in the inside… A delight!!

The utensils:

A good frying pan,

A small sauce pan

And a hand mixer for the sauce.

(Presentation: Gourmet plate “dune” and Gourmet bowl “bleu de roche” by Degrenne)

I just have to wish you a Merry Christmas now!!!

The recipe, Chef!

Print Recipe

Scallops with Caviar and Pancetta Cream

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Serves: 4 Difficulty: Moyenne Price: €€€

Prep Time: 10 min – Cooking Time: 25 min

Ingredients

• 20 scallops with coral
• 4 thin slices of Pancetta
• 40 g caviar
• 2 shallots
• 30 g butter
• 10 cl cream
• A large glass of water
• 1/2 stock cube
• Salt
• Pepper
• Thyme
• Rosemary

Instructions

1

Clean your scallops, remove the corals. Set the scallops aside in your fridge.

2

Melt 10 g of butter in a sauce pan, add the peeled and minced shallots, then the corals.

3

Add the water, stock cube, thyme, rosemary and cook with little bubbles for 15 minutes with cover.

4

In the meantime boil the cream with pancetta cut in pieces. Remove from the stove when it starts boiling. Leave to rest 10 minutes.

5

Add the cream and cook some more with cover for 7-8 minutes.

6

Sift the cream, place it in a small bowl with the pancetta pieces and mix.

7

Sift again and adjust seasoning of the sauce (salt, pepper). Set aside while keeping the sauce warm.

8

Stir fry the scallops 2-3 minutes with the remaining butter (20 g), add salt and pepper.

9

Place the scallops on your plates, spread sauce and add a teaspoon of caviar on each scallops. Serve!