Scallops With Potato Pancakes And Caviar Sauce Recipes

ROASTED SEA SCALLOPS WITH CHIVE POTATO PANCAKE AND CAVIAR-SABAYON SAUCE

Steps:

• To prepare the scallops:
• Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
• In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
• To prepare the caviar-sabayon sauce:
• In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
• Spoon sauce around scallops.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE

Steps:

• PREPARE THE PANCAKES:.
• Coarsely shred the potatoes and squeeze out any excess liquid.
• Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
• Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
• In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
• Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
• Lower the heat if the pancakes brown too quickly and add more oil if necessary.
• Transfer the pancakes to a baking sheet and sprinkle with salt.
• PREPARE THE SCALLOPS & CAVIAR SAUCE:.
• Preheat the oven to 325°F
• In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
• Strain the sauce into another small saucepan.
• Stir in the creme fraiche and bring to a simmer over moderate heat.
• Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
• Stir in the caviar and season lightly with salt.
• Cover the sauce and keep it warm.
• Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
• Season the scallops with salt and add half of them to the skillet.
• Cook over high heat until richly browned, about 1 1/2 minutes per side.
• Transfer to a plate and keep warm while you cook the remaining scallops.
• Rewarm the potato pancakes in the oven.
• Arrange the pancakes on a platter and set a scallop on each one.
• Add the chives to the caviar butter sauce and spoon over the scallops.
• Serve right away.
• MAKE AHEAD:*.
• The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.