Fresh Seafood with Caviar Cream

By LRay

From the Archieves of Bon Appetit (Prior to 1990)
I use this receipe for May Day Observations

Serves 8

Ingredients

• Serve with chilled Vodka or Champagne
• 2 Cups Dry White Wine
• 2 Cups Water
• 10 Whole Black Peppercorns
• 1 Garlic Clove, Quartered
• 1/2 Teaspoon Salt
• 40 Uncooked, Unpeeled, Medium Shrimp
• 20 Sea Scallops
• 8 Ounces Golden Whitefish Caviar
• 1 3/4 Cup Crème Frâiche
• 10 Cooked, Large, Crab Legs, Cracked
• Melba Toast

Details

Adapted from 123rf.com

Preparation

Step 1

Directions
Simmer wine, water and seasonings in medium sauce pan 20 minutes. Add shrimp, adjust heat so liquid barely simmers; cook until shrimp are just pink (about 3 minutes). Transfer shrimp to bowl using slotted spoon. Add scallops to pan and cook until just opaque ( about 3 minutes). Drain. Peel and devein shrimp, leaving tails intact. Cover and refrigerate shrimp and scallops until well chilled, at least 2 hours.

Gently fold caviar into Crème Frâiche. Place into medium bowl and set in center of large platter. Surround with shrimp, scallops, and crab legs. Serve with melba toast.

IF you can't buy Crème Frâiche, it can be made by warming 1 cup whipping cream to 90º in sauce pan. Stir in 3/4 Cup sour Cream. Remove from heat. Let sit at room temperature until cooled. Stir gently once. Refrigerate at least 3 hours before adding caviar.