Scallops and sturgeon with caviar - English Cuisine

“As caviar is such a decadent product and possesses a unique, subtle flavour, it’s important not to do too much to it. Combining caviar with scallops and avocado compliments the delicacy really well. Here, I've used Exmoor sturgeon caviar along with smoked the sturgeon itself. If you can’t find caviar, use salmon roe or flying fish roe instead. ” Luke Nguyen, Luke Nguyen's United Kingdom

Ingredients



4 large hand-dived scallops, diced

1 lime, juiced

1 tsp fish sauce

pinch of sea salt and ground black pepper

100 g smoked sturgeon, skin removed and meat flaked

1 tbsp Exmoor caviar





Avocado puree



2 avocadoes

1 lime, juiced

1 tbsp condensed milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



Instructions



Combine the scallops, lime juice, fish sauce and a pinch each of salt and pepper in a small bowl and stand for 3-4 minutes to ‘cold cook’. Drain the scallops, discard the liquid and set aside.



Meanwhile, for the avocado puree, using a blender or food processor, blend the avocado until smooth. Add the lime juice and condensed milk and blitz until smooth, then season to taste with salt and pepper.



To serve, divide the avocado puree among eight shot glasses, filling them about ¾ full. Divide the scallops among half the glasses and the smoked sturgeon amongst the other. Top all the glasses with ½ teaspoon of caviar and serve immediately.