Scallops With Potato Pancakes With Caviar Sauce

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READY IN: 1hr 20mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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