Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc

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Potato Pear Pancake:

2 potatoes, grated

1 pear, peeled and diced

1 sprig fresh rosemary, leaves chopped

1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom

1 egg

Pinch kosher salt and freshly ground black pepper

Pinch kosher salt and freshly ground black pepper 

2 tablespoons olive oil

Spiced Scallops:

6 scallops, cleaned

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 1/2 teaspoons curry powder

2 tablespoons olive oil

Champagne Beurre Blanc:

1 shallot, finely chopped

1 sprig thyme

1 bay leaf

6 peppercorns

1/2 cup champagne vinegar

1 cup Champagne or sparkling wine

1/2 cup heavy cream

1 1/2 sticks butter

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1/2 lemon, juiced