Pan Seared Scallops with Caviar

Pan Seared Scallops with Caviar

The pan seared scallops on a bed of caviar is a luxurious and elegant dish that is perfect for special occasions or romantic dinners. The scallops are seared to perfection, creating a crispy, caramelized crust that gives way to a tender, succulent interior. The briny caviar adds a burst of saltiness and richness, while the fresh chives and lemon wedges provide a bright, herbaceous note that balances out the flavors.

When making this dish, it is important to use high-quality scallops and caviar to ensure the best possible taste, such as our Hokkaido Japanese Scallops and our Pacific White Sturgeon Caviar. Look for fresh, dry-packed scallops that are free from preservatives and chemicals. The caviar should be stored in the refrigerator and brought to room temperature before using.

Pan Seared Scallops on a Bed of Caviar Recipe


  • 12 large sea scallops, cleaned and patted dry
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/4 cup caviar
  • 1 tablespoon chopped fresh chives, for garnish
  • Lemon wedges, for serving


  1. Heat a large skillet over high heat. Season the scallops with salt and pepper on both sides.
  2. Add the butter and olive oil to the skillet and heat until the butter is melted and foamy.
  3. Add the scallops to the skillet, making sure they are not touching each other. Cook for 2-3 minutes on each side, or until golden brown and caramelized on the outside and cooked through on the inside. Be careful not to overcook the scallops, as they can become tough and rubbery.
  4. Remove the scallops from the skillet and place them on a plate.
  5. In the same skillet, add the caviar and cook for 1-2 minutes, or until the caviar is heated through.
  6. To serve, place a spoonful of the warm caviar on each plate and top with 2-3 seared scallops. Garnish with chopped fresh chives and lemon wedges.

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