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

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 servings, as an appetizer
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Ingredients

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

Directions

  1. 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. 
  2. 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.
  3. 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. 
  4. To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.