SHAHDORÉA PERSIAN LUXURY HOUSE

THE IVORY TABLE

Scallops, Beurre Blanc & Caviar

Golden scallops, a pale butter sauce and a final cool accent of caviar: a French-inspired composition in ivory and sand.

Three golden scallops with pale beurre blanc and light grey caviar on an ivory plate against a warm sand background.
AI-generated visual concept · proposed, untested recipe / service · not a product or packaging specification.

The method

  1. Simmer wine, vinegar and shallot until roughly 15 ml liquid remains. Over very low heat whisk in the cold butter a few cubes at a time; do not boil. Strain if desired and keep gently warm.
  2. Pat scallops dry. Sear in a hot oiled pan until golden, then turn and finish until their centres are opaque and reach 63°C; time varies with size.
  3. Spoon a little sauce onto plates and add the scallops. Allow the area intended for the roe to lose its heat, then add a small cold caviar garnish just before service.
Sources & inspiration

Original SHAHDORÉ interpretation; not an exact reproduction or a claim of endorsement.

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