Flagship product of the last week #2 basket, the famous Rybaloff® Caviar Poutargue is the latest invention from the Petrossian family. This poutargue is made exclusively from caviar grains, which can be seen through its thin slices. It adds texture and an unmistakable caviar taste to your dishes. A perfect example here with these scallops, Rybaloff poutargue and vodka cream.
Preparation: 15 minutes • Cooking: 5 minutes
Ingredients for 4 people
- 12 scallops
- 20 g of Rybaloff® Caviar Poutargue
- 20 g unsalted butter
- 1 tbsp olive oil
For the vodka sauce
- 50 g unsalted butter
- Juice and zest of 2 lemons
- 25 cl heavy cream
- 10 cl Petrossian Classic Vodka
Instructions
For the sauce
- In a sauté pan, melt the butter.
- Add the lemon zest and juice, and cook for a few seconds.
- Add the cream, Petrossian Classic Vodka, and cook for 4 minutes.
For the rest of the recipe
- Heat a pan with olive oil.
- Sear the scallops for 1 minute on each side until golden brown.
- Add butter and baste the scallops several times.
- Slice the Rybaloff® Caviar Poutargue thinly.
- Serve the scallops with the hot vodka sauce and sprinkle with poutargue slices.
For this recipe, choose the week #2 basket: you will receive at home (free delivery in France) all Petrossian products to cook this recipe as well as 5 others shared on the blog this week.
Photography: Laetitia Vallée • Culinary styling: Coralie Ferreira
