Best 15 Scallops With Potato Pancakes With Caviar Sauce Recipes

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Scallops with potato pancakes and caviar sauce is a classic dish which can be tricky to perfect, but is well worth the effort when you get it right. The combination of sweet scallops, crispy potato pancakes and the salty, nutty flavor of caviar sauce is sure to impress your guests, and is perfect for a special occasion meal. The key to making this dish is to cook the scallops perfectly, so that they are cooked through but still juicy and tender. The potato pancakes should be crispy on the outside and fluffy on the inside, and the caviar sauce should be creamy and flavorful, with just the right amount of saltiness.

Let's cook with our recipes!

SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE



Scallops with Potato Pancakes and Caviar Sauce image

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

Pancakes
1 lb. baking potatoes
1 large egg
1/4 c. matzo meal
1/4 c. grated onion
salt
vegetable oil
Scallops and Caviar Sauce
1 1/2 c. Champagne
9 black peppercorns
3 thyme sprigs
1 bay leaf
1 large shallot
1 tsp. fresh lemon juice
1 1/2 tbsp. Crème fraîche
1 1/2 stick cold unsalted butter
1 oz. caviar
salt
vegetable oil
20 medium sea scallops
2 tbsp. minced chives

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.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE



Scallops With Potato Pancakes With Caviar Sauce image

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

1 lb baking potato, peeled
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup grated onion
salt
vegetable oil, for frying
1 1/2 cups champagne
9 black peppercorns
3 fresh thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
1 teaspoon fresh lemon juice
1 1/2 tablespoons creme fraiche
3/4 cup cold unsalted butter, cut into tablespoons
1 ounce caviar
salt
vegetable oil, for frying
20 medium sea scallops (1 pound)
2 tablespoons minced chives

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

POTATO PANCAKES WITH CAVIAR



Potato Pancakes with Caviar image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 large baking potatoes (2 pounds)
2 extra-large eggs, lightly beaten
6 tablespoons flour
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons clarified butter (see note)
1/2 cup creme fraiche or sour cream
100 grams good caviar or salmon roe (less than 4 ounces)

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 CHIVE POTATO PANCAKE AND CAVIAR-SABAYON SAUCE



Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce image

Provided by Food Network

Yield 5 servings

Number Of Ingredients 11

1 medium Idaho potato, shredded
Salt and pepper to taste
2 tablespoons chives, chopped
1 teaspoon flour
5 fresh scallops
4 tablespoons olive oil
2 egg yolks
2 tablespoons champagne vinegar
4 tablespoons champagne
1 teaspoon beluga caviar
salt and pepper to taste

Steps:

  • To prepare the scallops:
  • Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
  • In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
  • To prepare the caviar-sabayon sauce:
  • In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
  • Spoon sauce around scallops.

SCALLOP AND POTATO SAUTE



Scallop and Potato Saute image

I make this special seafood dish for the holidays to treat myself.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 9

2 small red potatoes, sliced 1/4 inch thick
2 tablespoons olive oil, divided
1/4 pound bay scallops
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
Lemon slice or wedge, optional

Steps:

  • In a small skillet over medium heat, cook potatoes in 1 tablespoon oil until golden brown and tender, about 12 minutes. Remove and keep warm. In the same skillet, heat remaining oil. Cook and stir scallops for 2 minutes. Add garlic and lemon juice; cook and stir 1-2 minutes longer or until scallops are firm and opaque., Add parsley, salt and pepper. Return potatoes to pan; heat through. Serve with lemon if desired.

Nutrition Facts : Calories 415 calories, Fat 28g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 486mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

POTATO PANCAKES WITH CAVIAR



Potato Pancakes With Caviar image

Make and share this Potato Pancakes With Caviar recipe from Food.com.

Provided by Manami

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 large baking potatoes (2 lbs)
2 extra-large eggs, lightly beaten
1 medium onions or 1 large onion, grated
6 tablespoons flour
2 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche or 1/2 cup sour cream
4 ounces good black caviar or 4 ounces salmon roe
6 tablespoons clarified butter (see note)

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 onion, 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 spatula and cook for 2 minutes.
  • Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown.
  • Serve the pancakes hot from the skillet with a dollop of créme fraiche or sour cream 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 of 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.

Nutrition Facts : Calories 369.6, Fat 24.4, SaturatedFat 13.3, Cholesterol 250.6, Sodium 1051.2, Carbohydrate 29.5, Fiber 2.3, Sugar 1.9, Protein 10.5

POACHED SCALLOPS WITH CAVIAR SAUCE



Poached Scallops with Caviar Sauce image

Provided by Eric Ripert

Categories     Fish     Shellfish     Poach     Quick & Easy     Scallop

Yield Makes 6 servings

Number Of Ingredients 12

1 cup clam juice
1/2 cup heavy cream
1 tablespoon cold unsalted butter
3 cups Court-Bouillon
18 large sea scallops or 6 jumbo live scallops in the shell
Fine sea salt and freshly ground white pepper
3 ounces osetra caviar
1/2 lemon, seeds removed
2 tablespoons thinly sliced chives
6 jumbo scallop shells (reserved from the live scallops or purchased at a gourmet shop) (optional)
Special Equipment
Rock salt (if using scallop shells)

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.

TWICE-COOKED POTATOES WITH CAVIAR



Twice-Cooked Potatoes with Caviar image

A gathering becomes instantly festive when you offer these delicate hors d'oeuvres topped with caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 7

28 baby red potatoes (about 2 pounds)
2/3 cup whole milk
1 tablespoon unsalted butter, room temperature, plus 2 tablespoons, melted
1/4 cup creme fraiche
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh chives
3 ounces caviar, preferably American paddlefish

Steps:

  • Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
  • Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
  • Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
  • Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
  • Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.

TINY PANCAKES FOR CAVIAR



Tiny Pancakes For Caviar image

Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)

Provided by Nigella Lawson

Categories     appetizer, side dish

Time 15m

Yield 24 2-inch pancakes

Number Of Ingredients 9

1/4 cup potato starch
1/2 cup all-purpose flour
Pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg
1 tablespoon melted butter, more for greasing griddle
Caviar and sour cream for serving

Steps:

  • In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
  • Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

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

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

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.

POTATO PANCAKES WITH PRESSED CAVIAR AND RED ONION



Potato Pancakes With Pressed Caviar and Red Onion image

Provided by Molly O'Neill

Categories     quick

Time 30m

Yield 24 pancakes

Number Of Ingredients 8

2 large baking potatoes
2 egg whites
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
Freshly ground pepper to taste
Safflower oil for frying
6 tablespoons pressed caviar
1/4 cup finely slivered red onion

Steps:

  • Peel the potatoes; then shred them. Drain potatoes to remove excess liquid. In a bowl, combine the potatoes with the egg whites. Add the flour and salt and pepper, and toss to mix well. Pour 1/8 inch of oil into a large skillet, and heat over medium-high heat until hot.
  • Press 1 tablespoon of the potato mixture to form each pancake. Working in batches, add the pancakes to the oil, and fry until golden brown, about 30 seconds a side. Remove the pancakes from the oil with a slotted spatula, and place on paper towels to drain. Spread 3/4 teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 106 milligrams, Sugar 0 grams

RED PEPPER SCALLOPS ON POTATO PANCAKES



Red Pepper Scallops on Potato Pancakes image

I had a little bit of mashed potato, half a roasted red pepper, and a pound of scallops left over from a ceviche recipe. This was fast and fun: no recipes, no measuring, just intuitive cooking. Which is what made it so good.

Provided by Chef John

Categories     Scallop Recipes

Time 55m

Yield 4

Number Of Ingredients 12

½ red bell pepper
¾ cup cold mashed potatoes
1 egg, beaten
2 tablespoons dry bread crumbs
1 pinch salt and freshly ground black pepper to taste
1 pound scallops
1 teaspoon olive oil
cayenne pepper to taste
¼ cup fresh whole basil leaves, or to taste
1 tablespoon butter
1 tablespoon capers
¼ cup water

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet.
  • Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper.
  • Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth.
  • Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel.
  • Place scallops in a bowl and season olive oil, cayenne pepper, and salt.
  • Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet.
  • Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat.
  • Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 19.5 g, Cholesterol 108.9 mg, Fat 15.5 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 656.8 mg, Sugar 1.5 g

SCALLOPED POTATOES



Scalloped potatoes image

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Provided by Adam Bush

Categories     Side dish

Time 2h10m

Number Of Ingredients 8

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
  • Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium

POTATO AND CAVIAR CREPES



Potato and Caviar Crepes image

Sauteed potatoes topped with caviar and plain yogurt make a rich filling for buttermilk crepes.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 12

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon plus 1/8 teaspoon salt
1 large egg, plus 2 large egg whites
1 3/4 cups plus 1 tablespoon nonfat buttermilk
2 teaspoons olive oil
10 small red potatoes, cut into 1/4-inch dice
1/8 teaspoon freshly ground black pepper
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
8 ounces plain nonfat yogurt
3 teaspoons American Sturgeon caviar
3 teaspoons salmon roe
12 sprigs fresh chervil
Nonstick cooking spray

Steps:

  • In a medium bowl, combine flour with 1/8 teaspoon salt. In small bowl whisk together egg, egg whites, and buttermilk. Slowly whisk egg mixture into flour until batter has consistency of heavy cream.
  • Heat oven to 200 degrees. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes, remaining 3/4 teaspoon salt, and pepper; cook, tossing occasionally, until potatoes are golden brown, about 12 minutes. Add stock; cook, tossing, until all liquid is absorbed, about 1 minute. Remove from heat; cover.
  • Meanwhile, place medium nonstick skillet over medium-high heat; lightly spray with cooking spray. Pour 3 tablespoons batter into center of skillet; swirl pan to create crepe about 5 inches in diameter. Cook until speckled golden brown, 2 to 3 minutes per side. Place in oven to keep warm. Continue making crepes until all batter is used.
  • Place crepe on work surface; place a heaping tablespoon of potatoes in center. Top with tablespoon of yogurt and 1/4 teaspoon of each caviar. Add sprig of chervil; roll up. Repeat the process with remaining crepes and fillings.

Nutrition Facts : Calories 96 g, Cholesterol 38 g, Fat 2 g, Fiber 1 g, Protein 6 g, Sodium 282 g

SCALLION MASHED POTATO PANCAKES



Scallion Mashed Potato Pancakes image

This recipe was created from our mound of leftover mashed potatoes from Thanksgiving! It's so easy and delicious! Even my picky son that eats only 15 things had 5 pancakes! Drizzle a bit more sesame oil over the pancakes for that extra splash of flavor. Great as a side dish to anything, and another alternative to potato latkes!

Provided by Leslie Goldsmith

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 10

Number Of Ingredients 8

2 cups leftover mashed potatoes
½ cup all-purpose flour
2 large eggs
2 teaspoons sesame oil, divided
salt and ground white pepper to taste
1 tablespoon vegetable oil
4 large scallions, chopped
¼ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
  • Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
  • Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
  • Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.9 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 142.6 mg, Sugar 1 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose Fresh Scallops: Opt for fresh, high-quality scallops for the best flavor and texture. Look for plump, opaque scallops with a slightly briny aroma.
  • Don't Overcook the Scallops: Scallops cook quickly, so be careful not to overcook them. Overcooked scallops become tough and rubbery, so cook them just until they are opaque throughout.
  • Sear the Scallops Properly: To get a nice sear on the scallops, make sure your pan is hot before adding them. Sear the scallops for a few minutes per side, or until they are golden brown and cooked through.
  • Make the Potato Pancakes Ahead of Time: The potato pancakes can be made ahead of time and reheated in the oven or toaster oven. This will save you time when you're ready to serve the scallops.
  • Use a Good Quality Caviar: The caviar sauce is a key component of this dish, so use a good quality caviar that you enjoy the taste of.

Conclusion:

Scallops with Potato Pancakes and Caviar Sauce is a sophisticated and delicious dish that is perfect for a special occasion. The scallops are perfectly seared and the potato pancakes are crispy and flavorful. The caviar sauce adds a touch of luxury and elegance. With careful preparation and attention to detail, you can create a truly memorable meal that will impress your guests.

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