SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE
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.
Categories new year's eve jon shook scallop starter seared scallops vinny dotolo potato pancakes caviar
Time 1h20m
Yield 10 servings
Number Of Ingredients 21
Steps:
- 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, 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 and caviar sauce: Preheat the oven to 325 degrees 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 crème fraîche 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.
ROASTED SEA SCALLOPS
"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 575mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE
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
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
SPICED SEARED SCALLOPS WITH POTATO-PEAR PANCAKE AND CHAMPAGNE BEURRE BLANC
Provided by Brianna Jenkins
Categories appetizer
Time 50m
Yield 6 servings, as an appetizer
Number Of Ingredients 24
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.
CHIVE PANCAKES WITH GORGONZOLA AND BACON
Steps:
- For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
- Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
- In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!
POTATO PANCAKES WITH CAVIAR
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.
ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS
this is a cheap version of a restaurant dish from some place called Great Bay. The original dish calls for english peas and morel mushrooms but hey you buy what you can get cheap right! The dish is somewhat time consuming so you don't want it on a busy night. And this recipe seems to only make enough for 1 large serving or 2 smaller appetizer servings.
Provided by Shawn C
Categories < 4 Hours
Time 2h15m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Gnocchi:.
- Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
- Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
- While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
- Spoon the potato mixture onto a cutting board dusted with flour.
- Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
- Gently roll the dough into a long cylinder until in has the diameter of a nickel.
- Cut the dough into 1-inch pieces with a butter knife.
- Pinch the uncut side and place on a floured pan.
- They should resemble a pillow in shape.
- Cook the gnocchi in simmering salted water until they begin to float.
- Gently transfer to ice water for two minutes.
- Remove from the ice water and coat with the olive oil.
- Gnocchi should be refrigerated until needed.
- Sauce:.
- Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
- The peas should be soft but not mushy.
- After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
- Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
- The finished product should have the consistency of heavy cream.
- Hold cold until needed.
- Mushrooms:.
- In a medium sauté pan, melt 1 tablespoons of the butter.
- When the butter is fully melted, add the mushrooms and season with salt and pepper.
- Cook until they begin to turn light brown.
- Remove from the pan and cool on a paper towel.
- Cooking and presentation:.
- Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
- Warm the pea puree in a saucepan over a low heat.
- Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
- Season the scallops with salt and pepper and place in the pan.
- When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
- Randomly place the peas, gnocchi and morels in the bowl.
- Carefully place the scallops in the bowl, and serve immediately.
Nutrition Facts : Calories 1711, Fat 109.6, SaturatedFat 29.4, Cholesterol 458.8, Sodium 254.6, Carbohydrate 153.7, Fiber 16.3, Sugar 12.3, Protein 31.2
SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR
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
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
Provided by Eric Ripert
Categories Fish Shellfish Poach Quick & Easy Scallop
Yield Makes 6 servings
Number Of Ingredients 12
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.
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SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON - BON APPéTIT
From bonappetit.com
4/5 (4)Servings 4
- Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.
- Heat 3 teaspoons oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent with foil to keep warm.
- Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture. Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.
- Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.
SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE - FOOD
From foodandwine.com
5/5 Total Time 1 hr 20 minsCategory Dinner
- 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.
- Preheat the oven to 325°. 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 crème fraîche 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.
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