This is an elegant entree that is well worth the time it takes to prepare. I break it down and do the potato pancakes ahead of time. The caviar sauce can stand at room temp for 2 hours. Served with a simple salad, it is a lovely meal.
Ingredients
Pancakes
1 lb. baking potatoes, peeled
1 large egg, lightly beaten
1/4 c. matzo meal (or Panko bread crumbs)
1/4 c. grate onions
salt
vegetable oil for frying
Scallops and Caviar Sauce
1 1/2 c. champagne (or dry white wine)
9 black peppercorns
3 thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 tsp. fresh lemon juice
1 1/2 TBSP. creme fraiche (Trader Joe's)
1 1/2 sticks (6 oz.) unsalted butter, cut into tablespoons
1 oz. caviar
salt
vegetable oil for frying
1 lb. sea scallops
2 TBSP. minced chives
Instructions
Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir into the egg, matzo meal, onion and a large since 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 medium high heat until browned crisp, about 3 minutes per side. Lower the heat is the pancakes brown too quickly and add more oil if needed. Transfer the pancakes to a baking sheet and sprinkle with salt.
Preheat the oven to 325°. In a small saucepan, combine the champagne or wine with the peppercorns, thyme sprigs, bay leaf, shallots and lemon juice and boil over high heat until reduced to 1 TBSP., about 10-15 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 TBSP. at a time. Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm.
Rewarm the potato pancakes in the oven.
Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add them to the skillet. Cook over the med-high heat until richly browned, about 2 minutes, per side.
To serve:
Place 4 pancakes on each plate and one scallops on each pancake. Add chives to the caviar sauce and spoons over scallops and serve immediately.
Ingredients
Pancakes
1 lb. baking potatoes, peeled
1 large egg, lightly beaten
1/4 c. matzo meal (or Panko bread crumbs)
1/4 c. grate onions
salt
vegetable oil for frying
Scallops and Caviar Sauce
1 1/2 c. champagne (or dry white wine)
9 black peppercorns
3 thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 tsp. fresh lemon juice
1 1/2 TBSP. creme fraiche (Trader Joe's)
1 1/2 sticks (6 oz.) unsalted butter, cut into tablespoons
1 oz. caviar
salt
vegetable oil for frying
1 lb. sea scallops
2 TBSP. minced chives
Instructions
Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir into the egg, matzo meal, onion and a large since 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 medium high heat until browned crisp, about 3 minutes per side. Lower the heat is the pancakes brown too quickly and add more oil if needed. Transfer the pancakes to a baking sheet and sprinkle with salt.
Preheat the oven to 325°. In a small saucepan, combine the champagne or wine with the peppercorns, thyme sprigs, bay leaf, shallots and lemon juice and boil over high heat until reduced to 1 TBSP., about 10-15 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 TBSP. at a time. Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm.
Rewarm the potato pancakes in the oven.
Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add them to the skillet. Cook over the med-high heat until richly browned, about 2 minutes, per side.
To serve:
Place 4 pancakes on each plate and one scallops on each pancake. Add chives to the caviar sauce and spoons over scallops and serve immediately.
