Scallops with Caviar and Leeks Fondue from Dor South Beach

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.

To plate:

Begin serving the braised leeks. Then, place the scallops and top them with a little caviar. Drizzle the citrus sauce around the plate.

Serves: 4

Serving Suggestion: Champagne

Doré South Beach1669 Collins AvenueMiami Beach, FL