photo by Antoinette Bruno

Yield: 10 Servings

Ingredients:

Olive Salad:

• 8 ounces mixed baby greens
• 4 French Breakfast radishes, quartered
• 1 cucumber, cut to 30 small Parisienne scoops
• 5 Kalamata olives, quartered
• 1 Tablespoon extra virgin olive oil
• Lemon juice, to taste
• Salt and pepper, to taste
  
  Scallops:
• 10 diver scallops
• Salt and pepper, to taste
• 2 Tablespoons extra virgin olive oil
• 1 lemon, juiced
  
  Poached Eggs:
• 10 quail eggs
• 1 Tablespoon white wine vinegar
• 2 ounces Sevruga caviar
  

Method:
For the Olive Salad:
Mix the salad, radish, cucumber and olives in a bowl. Season with olive oil, lemon juice, salt and pepper to taste.

For the Scallops:
Season the scallops with salt and pepper. Heat the olive oil and sear the scallops on both sides until golden brown. Deglaze with lemon juice and set aside.

For the Poached Eggs:
Poach the quail eggs in simmering water with vinegar for about 30 seconds. Remove from water and place on scallop then top with caviar. Garnish with salad and serve.


Champagne Pairing:
Pierre Peters “Cuvée Reserve” Blanc de Blancs Oger

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