Roasted Scallops, Watercress and Asparagus Cappuccino with Québec Caviar

Ingredients

Yield:

Serves 4

• • 12 Scallops
  • 1 medium leek, washed and finely cut
  • Olive oil
  • 1 Potato, cut into cubes
  • 1/4 cup vegetable broth
  • 3.5 oz fresh watercress
  • 2 tablespoons whipping cream
  • 1 Bunch of asparagus, washed and trimmed
  • Salt & pepper
  • 2 teaspoons Québec caviar (or Sevruga)

Preparation

Difficulty:

medium

Time:

15 Minutes

Total Time:

30 Minutes

1. For Cappucino

   • In a medium frying pan, sauté leek in olive oil on low heat until tender without browning.
   • Stir in cubed potatoes and add broth and bring to a boil. Cover and let simmer until cooked.
   • Add watercress and immediately remove from stovetop.
   • In a separate pot, cook asparagus in salted water until al dente.
   • Remove and immerse in ice water to stop cooking. Reserve 4 tips for garnish, slice lenghtwise.
   • In a food processor, purée all cooked vegetables.
   • Return puréed vegetables to frying pan, add cream. Season to taste. Keep on low heat.
   • Before serving, whip with a handheld blender until frothy.

2. For Scallops

   • On high heat, sauté scallops in olive oil and season to taste.
   • Once cooked, remove from pan and pat dry.
   • Place in a shallow dish and spoon hot cappuccino over scallops.
   • Garnish with a dollop of caviar and asparagus tips.