Seared Sea Scallops with Braised Leeks, and Caviar Sabayon

Ingredients

• 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

Preparation

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.

Sabayon

• 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.

Scallops

• 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.