Food & Wine: Scallops with Potato Pancakes and Caviar Sauce

May 01, 2016

Food & Wine: Scallops with Potato Pancakes and Caviar Sauce

Ingredients | Pancakes

  1. 1 pound baking potatoes, peeled
  2. 1 large egg, lightly beaten
  3. 1/4 cup matzo meal
  4. 1/4 cup grated onion
  5. Salt
  6. Vegetable oil, for frying

Ingredients | Scallops & Caviar Sauce

  1. 1 1/2 cups Champagne
  2. 9 black peppercorns
  3. 3 thyme sprigs
  4. 1 bay leaf
  5. 1 large shallot, thinly sliced
  6. 1 teaspoon fresh lemon juice
  7. 1 1/2 tablespoons crème fraîche
  8. 1 1/2 sticks (6 ounces) cold unsalted butter, cut into tablespoons
  9. 1 ounce caviar
  10. Salt
  11. Vegetable oil, for frying
  12. 20 medium sea scallops (1 pound)
  13. 2 tablespoons minced chives


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Servings: 10 first-course servings

Time: 1 hour 20 minutes

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Recipe Credit:

Food & Wine. (2015). Retrieved from



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