Alfred's Diver Scallops with Vegetable Ragout and Osetra Caviar


Serves 4

  • Coarse salt and freshly ground white pepper
  • 6 small potatoes, unpeeled
  • 4 ounces brussels sprouts
  • 1 cup water
  • 1 medium carrot, peeled and diced
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter, cut in pieces
  • 2 tablespoons vegetable oil
  • 12 large (about 1 pound) sea scallops, preferably diver -- harvested, small muscle flaps removed and reserved
  • Alfred's Scallop-Butter Sauce
  • 2 tablespoons chopped chives
  • 2 ounces osetra caviar


Alfred Portale, Chef And Part -- Owner Of The Gotham Bar And Grill In New York City, Concocted This Delicate Dish That Combines The Sweet Tenderness Of Scallops With The Exquisite Brine Of Osetra Caviar, Nestled In A Bed Of Practically Luminescent -- Gree

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