Scallops with White Wine Sauce and Attilus Caviar

Attilus recipe

INGREDIENTS

 

Scallops
Shallots 3 pcs
Dry white wine 180ml
Double cream 400ml
Flat leaf parsley 1 bunch
Butter
Salt, pepper
Royal Siberian Caviar

METHOD

Pan fry scallops for 1/2 min on each side adding generous amount of butter (add thyme and garlic to the frying pan for additional aroma).

Sauce (for around 10 portions):

Fry 3 finely chopped shallots with butter until golden (for about 5/7 min), add 180ml of dry white wine and reduce until the liquid is almost gone. Add 400ml of double cream and stir in a bunch of flat leaf parsley. Add salt and pepper. Stir for a minute and place all the content in blender, mix on high speed until sauce is smooth.

Add sauce to the plate, place 3 scallops in the middle and top it up with caviar.