Chef Weston with Pour Baby prepares fresh scallops topped with citrus-infused caviar on a bed of microgreens. You can try this dish at Celebrate Hope November 21, 2019, to support USA Health Mitchell Cancer Institute!

Here's how to make the citrus caviar:

Citrus Caviar

(cold oil spherification)


  • 7 oz. citrus juice (we used grapefruit and orange juice)
  • 1.5 g. agar-agar
  • 1 cup cold sunflower oil, chilled in the freezer for at least 30 minutes
  • Bowl of cold water


In a sauce pot, bring the citrus juice and agar to a boil. Let cool to room temperature.

Use a syringe to draw the juice and slowly drip into the cold oil to create spheres. After a few moments, they are set.

Strain the oil and rinse in a bowl of water before serving.

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