VALENTINE'S DAY: Scallops, Beets & Caviar | THE NIBBLE Blog - Adventures In The World Of Fine Food VALENTINE’S DAY: Scallops, Beets & Caviar – THE NIBBLE Blog – Adventures In The World Of Fine Food
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VALENTINE’S DAY: Scallops, Beets & Caviar

A delicious Valentine starter. Photo courtesy


Calvisius white sturgeon caviar, which is farmed in California, is deliciously creamy, smooth and succulent. The silver-gray roe is medium-large in size and exhibits an intense aroma, firm texture, and slightly nutty flavor.

It’s one of our favorite treats. Tonight we’ve re-creating this elegant yet simple starter course recipe idea from Calvisius Caviar.

  • If sturgeon caviar isn’t in your budget, bright red salmon caviar is equally delicious and holiday-appropriate.
  • If you don’t have the time to cook raw beets, you can use canned beets.
  • Champagne is delicious with this course.

    Ingredients For 2 Servings

  • 1 large red beet
  • 2 jumbo scallops
  • 1 ounce caviar of choice
  • Green garnish of choice: arugula, chives, watercress, etc.

    1. SLICE beets into circles and steam until cooked.

    2. FINISH quickly in a pan with hot melted butter.

    3. SEAR scallops in the same pan.

    4. ARRANGE 3 or 4 beet slices in a concentric “rose” design: larger slices on the bottom, smaller slices on top. If using canned beets, which are all the same size, make a “daisy circle.”

    5. TOP beets with a scallop. Garnish with caviar. Add the green garnish to the plate and serve.


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