The Chef: Jeff PfeifferThe Restaurant: Doré South BeachThe Dish: Scallops with Caviar and Leeks Fondue
Ingredients:
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 33139305-695-8696www.doremiami.com