Scallop with caviar

Antonius Caviar

Ingredients (4 servings):

– 2 peppers

– 1 shallot

– 3 cloves of garlic

– 2 branches of thyme

– 100 ml of vegetable broth

– 50 g of butter

– 4 large scallops

– 0,5 of Granny Smith apple

– 1 bunch of chives

– 200 ml of olive oil

– oil

– 1 tin of Oscietra caviar

– salt and pepper for seasoning


Rub the pepper with oil and put in the oven preheated to 210°C for 15 minutes. After the pepper is roasted, cut it into cubes. Chop the onion and garlic finely. Pour olive oil into the pan and fry the garlic and shallot. Then add the cut pepper and thyme, pour 100 ml of broth. Simmer until soft, then blend it thoroughly in a blender.

Clean the scallops and pan-fry on each side in a small amount of oil. Then add butter, a clove of garlic and a branch of thyme.

Cut the apple into stripes (resembling the shape of matches).

Put the chives and the olive oil into the blender and blend for about 5 minutes, then strain the liquid through a cloth and cool in a water bath.

Place the scallop on a deep plate, put the apple stripes and a portion of caviar on top. Pour in the roasted paprika sauce and sprinkle with chives oil.