Seared Scallops With Salmon Caviar

• 4 tbsp butter
• 1 tbsp olive oil, plus extra, for brushing
• 2 tbsp shallots, finely chopped
• 1/4 cup white wine
• 1 tbsp lemon juice
• 12 None scallops (with half shell)
• 2 tbsp salmon caviar
• 2 cups watercress

1. Melt half the butter and all the oil in a small saucepan over medium heat. Add shallots; cook for 2-3 mins, until soft but not browned. Add wine; continue to cook for 7-8 mins, until wine has reduced by half.
2. Stir in lemon juice and remaining butter and season to taste. Strain through a fine sieve and set aside.
3. Heat a frying pan over medium-high heat. Brush scallops with remaining olive oil; cook for 1 min each side; remove from pan and place into shells.
4. Spoon a little sauce on to each scallop. Garnish with 1/2 tsp salmon caviar and some watercress and serve.

butter, olive oil, shallots, white wine, lemon juice, shell, salmon, watercress

Taken from recipes-plus.com/api/v2.0/recipes/25077 (may not work)