The Chef: Jeff PfeifferThe Restaurant: Doré South BeachThe Dish: Scallops with Caviar and Leeks Fondue
16 large scallopssea salt, to tastewhite pepper, to tastebutter, to cook scallops2 oz. of osetra caviar2 cups of leeks fondueIngredients for Leeks Fondue:3 leeks, washed and small dice4 Tbs. of butter1 sprig of fresh thyme1 garlic clove, crushedsalt, to tastewhite pepper, to taste
Ingredients for Citrus Sauce:
3 oranges, segmented3 limes, segmented3 lemons, segmentedjuice of two oranges, about one cupPinch of cayenne peppersalt, to taste1 lb. of butter2 cups of extra virgin olive oil
Method of Preparation:
-Start by melting butter in a hot pan. Then, add fresh thyme and garlic cloves.
-Next, toss in chopped leeks and let it sweat. Season with a pinch of salt and white pepper.
-After, Prepare a citrus sauce. In a small pot, add orange segments, lime segments and lemon segments. Pour in the juice of two oranges. Then, add a bit of cayenne pepper and salt. Let it all cook down.
-Next, blend the citrus sauce together. Add butter as it is blending. Then, slowly pour in extra virgin olive oil as it continues to blend.
-Lastly, season the scallops with sea salt and white pepper and sear in a hot pan with butter. Once they are almost ready, you can baste the scallops with the melted butter remaining in the pan.
Begin serving the braised leeks. Then, place the scallops and top them with a little caviar. Drizzle the citrus sauce around the plate.
Serving Suggestion: Champagne
Doré South Beach1669 Collins AvenueMiami Beach, FL 33139305-695-8696www.doremiami.com