Spiced Seared Scallops With Potato-Pear Pancake And Champagne Beurre Blanc
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
48
Spice
36
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Egg2 tbsps
Olive Oil1.5 tsps
Curry Powder1 sprig
Thyme1
Bay Leaf1 cup
Champagne Vinegar1 cup
Champagne1 cup
Heavy Cream1.5 sticks
ButterDirections:
1
Potato cake: Squeeze the water out of potatoes with paper towels
2
In a large bowl combine add the potatoes and remaining ingredients, except the oil
3
Heat the olive oil in a large saute pan over medium-high heat
4
Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes
5
Cook until the potatoes are crisp and golden, about 4 minutes on each side
6
Remove to paper towel-lined plate and sprinkle with salt
7
Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder
8
Heat the oil over high heat in a large saute pan
9
Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side
10
Scallops should be opaque in the center and slightly firm
11
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
12
Strain the liquid and discard the solids
13
Add the cream and simmer until reduced by half
14
Cut the butter into cubes and whisk it into the vinegar reduction in thirds
15
Season with salt and pepper, to taste, and stir in the lemon juice
16
To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce