I've never made a 'nage' sauce - heard of it,but not familiar with it.
The marinade could be turned into a nice creamy sauce.
Just checked out nage sauce - Cis, you've created a monster here, does this sound good or what!
Seared Sea Scallops with Osietra Caviar & Citrus Nage Sauce Watercress, Frisee and Crispy Proscuitto Salad with Champagne Vinaigrette--Serves 4
Ingredients
1 tablespoon of butter
12 large sea scallops-rinsed and dried well
kosher salt and freshly cracked pepper
pinch of sugar
1 oz. Osietra caviar
Citrus Nage Sauce
1 shallot-minced
juice & zest of 1 lemon
juice & zest of 1 orange
¼ cup of white wine
2 tablespoons of heavy cream
4 tablespoons of unsalted cold butter-cut into small pieces
kosher salt and fresh cracked black pepper
Watercress & Frisee Salad with Crispy Proscuitto, Champagne Vinaigrette
1 teaspoon of shallot-minced
2 teaspoons of Dijon mustard
¼ cup of champagne vinegar
½ teaspoon of sugar
pinch of dry thyme
pinch of kosher salt
fresh cracked pepper
½ cup of extra virgin olive oil
2 thinly sliced pieces of imported Parma proscuitto
1 bunch of watercress-leaves and small stems only, rinsed & spun
1 bunch of frisee, stems removed, rinsed and spun
Procedure
Step 1-Make citrus nage sauce
Place first four sauce ingredients into a sauce pan over high heat and reduce until there is only about two tablespoons of liquid remaining. Add heavy cream and reduce about two more minutes. Turn stove off and whisk in cold pieces of butter. Keep near the stove to keep warm. Do not reheat the sauce or it will break.
Step 2-Prep the salad
Make the vinaigrette first by combining the first seven salad ingredients into a small bowl, slowly whisk in the olive oil and set aside. Place the proscuitto on a large plate lined with a paper towel and place it in the microwave for 2-3 minutes until very crispy. Place watercress and frisee in a bowl and keep chilled in the refrigerator.
Step 3-Scallops
Heat the butter in a large sauté pan until smoking. Season scallops with salt, pepper and a pinch of sugar. (This is a trick the restaurants use to get the scallops caramelized and sweet). Cook about three minutes on each side until deep golden brown and turn to brown other side.
Step 4-Plating & Presentation
I like to use a large square or rectangular white plate for this dish. Dress your lettuces lightly with about two tablespoons of the vinaigrette and gently toss. Place a small mound of the salad on the corner of the plate and garnish with broken pieces of the crispy proscuitto. Next place three scallops on the plate in a diagonal line about two inches apart from one another. Drizzle the scallops lightly with the citrus nage sauce and top with a small dollop of the caviar. *Note: This citrus nage sauce is also excellent on fish and shrimp. You can also use baby greens, mache or microgreens for the salad.
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Oh my, I'm just drooling here.