Scallops with Potato Pancakes and Caviar Sauce

Scallops with Potato Pancakes and Caviar Sauce
Photo by John Kernick

Ingredients

  • 0.25 cup(s) matzo meal
  • 1 bay leaf
  • 1 pound(s) baking potatoes
  • 20 medium sea scallops
  • Vegetable oil
  • 1.5 tablespoon(s) crème fraîche
  • 1 teaspoon(s) fresh lemon juice
  • + 12 more ingredients
    • 1.5 cup(s) Champagne
    • 1 ounce(s) caviar
    • Salt
    • 1.5 stick(s) d butter
    • 1 large egg
    • 2 tablespoon(s) minced chives
    • 1 large shallot
    • Salt
    • 0.25 cup(s) grated onion
    • Vegetable oil
    • 9 black peppercorns
    • 3 thyme sprigs

Make 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, he...

View full recipe at Food & Wine

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