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Featured Recipe April 5, 2013

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Executive Chef Jeff Pfeiffer from Dore South Beach



1 Ingredients

  • 16 large scallops
  • sea salt, to taste
  • white pepper, to taste
  • butter, to cook scallops
  • 2 oz. of osetra caviar
  • 2 cups of leeks fondue


2 Ingredients for Leeks Fondue

  • 3 leeks, washed and small dice
  • 4 Tbs. of butter
  • 1 sprig of fresh thyme
  • 1 garlic clove, crushed
  • salt, to taste
  • white pepper, to taste


3 Ingredients for Citrus Sauce

  • 3 oranges, segmented
  • 3 limes, segmented
  • 3 lemons, segmented
  • juice of two oranges, about one cup
  • pinch of cayenne pepper
  • salt, to taste
  • 1 lb. of butter
  • 2 cups of extra virgin olive oil


4 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.


5 Serve

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







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