Seared Scallops with Kumara Velouté & Caviar Garnish

Name: Seared Scallops with Kumara Velouté & Caviar Garnish
Cuisine: New Zealand
Ingredients: 16–20 Large scallops; 800 g Kumara (peeled & chopped); 500 ml Fish stock; 150 ml Cream; 60 g Butter; 2 tbsp Caviar or salmon roe; for garnish Fresh chives; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Seared Scallops with Kumara Velouté & Caviar Garnish

Nutrition (per serving)

420Calories

38 gProtein

28 gCarbs

22 gFat

6 gSugar

1200 mgSalt

Ingredients

16–20 Large scallops
800 g Kumara (peeled & chopped)
500 ml Fish stock
150 ml Cream
60 g Butter
2 tbsp Caviar or salmon roe
for garnish Fresh chives
3 tbsp Olive oil
to taste Salt & pepper

Method

Boil kumara in salted water 15 min until soft. Blend with stock and cream until silky velouté. Pass through fine sieve, keep warm.
Pat scallops dry, season. Sear in hot pan with oil 1–2 min per side until golden crust forms and centres translucent.
Spoon velouté into shallow bowls. Arrange scallops on top, add small quenelle of caviar and sprinkle chives.
Serve immediately – elegant NZ scallops with smooth kumara velouté and luxurious caviar garnish.