Tonight I sauced a little heavier than usual to create a flavor-rich amuse bouche to kick off our Sunday dinner. This is what I served for our first course: seared scallops with pepper purée and caviar limes.
- Scallops, rinsed and dried (one or two per person)
- 1 T citrus pepper purée per scallop
- 1/2 caviar lime per scallop
- freshly ground sea salt
- freshly ground pepper
In a large, heavy-bottomed skillet melt some butter. Press the scallops into the pan to sear them quickly on each side, probably two minutes per side. Leaving them on there longer produces a thicker crust and nice color.
To serve, place a tablespoon of pepper purée on a serving plate. Gently lay a scallop on the purée. Squeeze the caviar lime pulp on top of the scallop. Garnish with freshly ground sea salt and freshly ground pepper.