Caviar Butter

How to Make

• Step 1: First: This recipe can easily be cut in half. And, it is best to make just what you need. Let the butter come to room temperature and mix in the lemon and pepper. Add the caviar, but gently fold to combine. Caviar is salty, so I don't find it necessary to add any salt unless you would like too. Add the butter mix to a sheet of parchment paper and then roll up in a small log about the size of a nickel. Refrigerate until firm. Then you can slice small rounds to top your dish. Make sure to use within 48-72 hours - I usually only make what I need to ensure that it is very fresh.

• Step 2: My favorite dish. Seared Scallops over Wilted Spinach and Shitaki Mushrooms with Caviar Butter. Get the best jumbo sea scallops you can find. This is the time to go to a seafood market. Season with salt and pepper. Sear in olive oil and butter mixed. Remove and cover. To finish, add the mushrooms to the same pan with a shallot, cook just a minute or two, add spinach, toss, and remove from the heat. Plate the spinach and top with the scallops. The spinach is slightly wilted; and top each scallop with a round of the caviar butter. The butter will drip on the mushrooms and spinach. IT IS a 10 Star Recipe and so easy.

• Step 3: So, if you are looking for something different, unique, and special ... this is it! Give it a try. For something different, you can add a little white wine or vermouth to the butter; also very good.