Seared Sea Scallops with Braised Leeks, and Caviar Sabayon

Serve with Schramsberg Blanc de Blancs or Brut Napa Valley
Serves four


  • 4 leeks trimmed, white part only
  • 4 large diver Sea Scallops
  • 2 egg yolks
  • 1/2 cup Schramsberg Blanc de Blancs or Brut Napa Valley
  • 1/2 oz. caviar
  • 8 oz. butter
  • 2 tablespoons olive oil
  • 1 tablespoon walnut oil
  • Sea salt
  • White pepper


Braised Leeks

  • Trim and clean leeks.
  • Lay in a shallow casserole, cover with water up to 2/3.
  • Add 1/4-cup butter and one teaspoon of salt. Bring to a boil, partially covered.
  • Cook over moderate heat until whites are soft, about 30 minutes.
  • Keep warm in the cooking water.


  • Beat the egg yolks and place in a small saucepan.
  • Over low heat, add the Blanc de Blancs a small amount at a time, whisking constantly until thickened. Do not bring to a boil.
  • Remove from heat and add 4 ounces softened butter.
  • Season to taste with salt and pepper.


  • In a saute pan on high heat add olive oil.
  • When hot, sear scallops until golden brown on the outside and still moist in the center, about one minute per side.
  • Lightly season with sea salt.

To Assemble

  • Remove leeks from cooking liquid and slice lengthwise.
  • Toss in a small bowl with walnut oil. Season with sea salt and pepper.
  • Divide onto four plates.
  • Place sea scallop on top of leeks.
  • Gently mix caviar into sabayon and spoon over scallops.
  • Serve immediately.


Submitted by Chef Cyril Frechier, Rover’s, Seattle, WA

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