Scallops in chives cream with herring and salmon caviar

  • 3 persons
  • cooking time: 30
  • difficulty


  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 carrot, finely chopped
  • 100 ml white wine
  • 300 ml fish broth
  • 12 scallops, out of shell
  • 1 egg yolk
  • 100 ml cream
  • handful of fresh chives, finely chopped
  • 1 tbsp herring roe, out of jar
  • 2 tbsp salmon eggs, out of pot
  • 1 el bid shorts
  • 1 tbsp lemon cherries
  • 30 g butter
  • salt and pepper

How to prepare

For those who really want to unpack at a family dinner or want to pamper themselves (just divide the quantities by three – or keep an extra lot of scallops for yourself). You won’t easily forget this decadent scallop dish with soft chives cream and salty caviar.


  • 1 Heat the butter in a frying pan or large saucepan and add the onion, leek and carrot. Fry for 2 minutes until soft but not discoloured. Deglaze with the white wine. Boil the liquid to a third on medium heat. Add the stock to the mixture and cook on low heat until the quantity is halved.
  • 2 Poach the scallops 3-5 minutes - depending on their thickness - in the liquid on low heat. If the scallops are not completely covered, turn them halfway. Remove the scallops from the pan and keep them warm under aluminium foil.
  • 3 Sieve the mixture and store the liquid in a clean pan. Mix the egg yolk and cream in a bowl with a whisk. Put the stock back on the heat and bring to the boil. Turn down the heat when the stock is boiling and add the cream mixture with egg while beating with the whisk. Make sure it doesn't boil again, but the sauce is warm. Add the chives and season to taste with salt and pepper.
  • 4 Divide the scallops over deep plates and pour the sauce on top. Using a teaspoon, divide the herring roe and salmon eggs over the scallops. Garnish with the beetroot shoots and the lemon cherries.