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

Name: Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 sticks butter; 118 milliliters champagne vinegar; 2 teaspoons curry powder; 1 egg; 1 sprig fresh rosemary, leaves chopped; 118 milliliters heavy cream; 1 lemon, juiced; 59 milliliters roughly chopped trumpet mushrooms, or other wild mushroom; 1 pinch Pinch kosher salt and freshly ground black pepper; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 pear, peeled and diced; 6 peppercorns; 2 potatoes, grated; 6 scallops, cleaned; 1 shallot, finely chopped; 237 milliliters Champagne or sparkling wine; 1 sprig thyme

Watching your figure? This gluten free and pescatarian recipe has 464 calories, 6g of protein, and 41g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have juice of lemon, olive oil, sparkling wine, and a few other ingredients on hand, you can make it. It is perfect for new year eve. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Cooking Oil

Equipment you will use

Paper Towels

Bowl

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.

Ingredients you will need

Olive Oil

Potato

Cooking Oil

Equipment you will use

Frying Pan

Remove to paper towel-lined plate and sprinkle with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder.

Ingredients you will need

Salt And Pepper

Curry Powder

Scallops

Dry Seasoning Rub

Heat the oil over high heat in a large saute pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying 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.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beurre Blanc

Peppercorns

Champagne

Bay Leaves

Shallot

Vinegar

Thyme

Equipment you will use

Sauce Pan

Add the cream and simmer until reduced by half.

Ingredients you will need

Cream

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Reduction

Vinegar

Butter

Equipment you will use

Whisk

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

Ingredients you will need

Sauce

Scallops

Potato

Equipment

Ingredients

Servings:

bay leaf 2sticks

butter 118milliliters

champagne vinegar 2teaspoons

curry powder 1

egg 1sprig

fresh rosemary, leaves chopped 118milliliters

heavy cream 1

lemon, juiced 59milliliters

roughly chopped trumpet mushrooms, or other wild mushroom 1pinch

Pinch kosher salt and freshly ground black pepper 6servings

Kosher salt and freshly ground black pepper 2Tbsps

olive oil 1

pear, peeled and diced 6

peppercorns 2

potatoes, grated 6

scallops, cleaned 1

shallot, finely chopped 237milliliters

Champagne or sparkling wine 1sprig

thyme

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.