Best Steamed Egg With Scallops And Caviar Recipes

STEAMED EGG WITH SCALLOPS AND CAVIAR

Steps:

• Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.

QUICK STEAMED SCALLOPS

Steps:

• In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops.
• Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well.
• Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top.
• Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes.
• Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
• Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

EGGS WITH CAVIAR

Steps:

• Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

B.E.D. OF SCALLOPS AND NORI " EGG ROLL" WITH CHAMPAGNE CAVIER SAUCE

Steps:

• Sauce:
• In a saucepan, sweat the shallots in butter. Add the Champagne and heavy cream and bring to boil then reduce heat to a simmer for 10 minutes. Blend the sauce and strain. Sprinkle with salt and pepper. Keep warm and set aside.
• Scallops:
• Score all the scallops and season with salt and pepper. Heat up a saute pan with sesame oil and sear both sides of the scallops, 3 minutes on each side.
• "Nori" Egg Roll:
• Beat and season the eggs as if for scrambling. Sweat bok choy and carrots in sesame oil and season. Add the eggs and scramble until semi dry. Place nori in sushi mat and roll the scrambled egg into a sushi roll. Cut each roll in equal sizes on a bias.
• To plate: add the caviar to the warm sauce and divide the sauce into 4 plates.
• Plate 3 scallops each and top it with the nori " egg roll". Add orchid and chives to decorate.

STEAMED EGG CUSTARD

Steps:

• In a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.
• Pour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.
• Spoon dressing on top and serve.