Best Scallops With Potato Pancakes With Caviar Sauce Recipes

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SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE



Scallops With Potato Pancakes With Caviar Sauce image

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.

Provided by Manami

Categories     Potato

Time 1h20m

Yield 10 First Course Servings

Number Of Ingredients 19

1 lb baking potato, peeled
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup grated onion
salt
vegetable oil, for frying
1 1/2 cups champagne
9 black peppercorns
3 fresh thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 teaspoon fresh lemon juice
1 1/2 tablespoons creme fraiche
3/4 cup cold unsalted butter, cut into tablespoons
1 ounce caviar
salt
vegetable oil, for frying
20 medium sea scallops (1 pound)
2 tablespoons minced chives

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.

Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8

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



Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 11

1 medium Idaho potato, shredded
Salt and pepper to taste
2 tablespoons chives, chopped
1 teaspoon flour
5 fresh scallops
4 tablespoons olive oil
2 egg yolks
2 tablespoons champagne vinegar
4 tablespoons champagne
1 teaspoon beluga caviar
salt and pepper to taste

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.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

POACHED SCALLOPS WITH CAVIAR SAUCE



Poached Scallops with Caviar Sauce image

Provided by Eric Ripert

Categories     Fish     Shellfish     Poach     Quick & Easy     Scallop

Yield Makes 6 servings

Number Of Ingredients 12

1 cup clam juice
1/2 cup heavy cream
1 tablespoon cold unsalted butter
3 cups Court-Bouillon
18 large sea scallops or 6 jumbo live scallops in the shell
Fine sea salt and freshly ground white pepper
3 ounces osetra caviar
1/2 lemon, seeds removed
2 tablespoons thinly sliced chives
6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)
Special Equipment
Rock salt (if using scallop shells)

Steps:

  • Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
  • Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
  • To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
  • Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

POTATO PANCAKES WITH CAVIAR



Potato Pancakes with Caviar image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 large baking potatoes (2 pounds)
2 extra-large eggs, lightly beaten
6 tablespoons flour
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons clarified butter (see note)
1/2 cup creme fraiche or sour cream
100 grams good caviar or salmon roe (less than 4 ounces)

Steps:

  • Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
  • Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
  • Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

SPICED SEARED SCALLOPS WITH POTATO-PEAR PANCAKE AND CHAMPAGNE BEURRE BLANC



Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc image

Provided by Brianna Jenkins

Categories     appetizer

Time 50m

Yield 6 servings, as an appetizer

Number Of Ingredients 24

2 potatoes, grated
1 pear, peeled and diced
1 sprig fresh rosemary, leaves chopped
1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom
1 egg
Pinch kosher salt and freshly ground black pepper
Pinch kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 scallops, cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 1/2 teaspoons curry powder
2 tablespoons olive oil
1 shallot, finely chopped
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup champagne vinegar
1 cup Champagne or sparkling wine
1/2 cup heavy cream
1 1/2 sticks butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Potato cake: Squeeze the water out of potatoes with paper towels. In a large bowl combine add the potatoes and remaining ingredients, except the oil. Heat the olive oil in a large saute pan over medium-high heat. Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes. Cook until the potatoes are crisp and golden, about 4 minutes on each side. Remove to paper towel-lined plate and sprinkle with salt.
  • Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder. Heat the oil over high heat in a large saute pan. Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side. Scallops should be opaque in the center and slightly firm.
  • Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon. Strain the liquid and discard the solids. Add the cream and simmer until reduced by half. Cut the butter into cubes and whisk it into the vinegar reduction in thirds. Season with salt and pepper, to taste, and stir in the lemon juice.
  • To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.

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