SEARED SCALLOPS ON CRISPY POTATO CAKES

Required Ingredients:

For the Potato Cakes

• 450 grams baking potatoes, peeled
• 1 large egg, whisked
• 60 ml matzo meal
• 60 ml grated onion
• Salt to taste
• Vegetable oil for frying

For the Scallops and Caviar Sauce

• 350 ml Champagne
• 9 whole black peppercorns
• 3 sprigs of thyme
• 1 bay leaf
• 1 large shallot, finely sliced
• 5 ml fresh lemon juice
• 20 ml crème fraîche
• 170 grams cold, unsalted butter, diced
• 28 grams caviar Salt to taste
• Vegetable oil for frying
• 20 medium-sized sea scallops (approximately 450 grams)
• 30 ml minced chives

Cooking method:

For the Potato Cakes

• Coarsely grate the potatoes and expel any surplus liquid. In a large mixing bowl, combine the grated potatoes with the whisked egg, matzo meal, grated onion, and a generous pinch of salt. Shape into 20 compact, scallop-sized discs, about 1.5 cm thick.
• Heat vegetable oil in a large frying pan until it shimmers. In batches, fry the potato cakes over medium-high heat until crispy and golden brown, roughly 3 minutes per side. Adjust the heat if they're browning too quickly, and add more oil as needed. Transfer them to a baking tray and season with salt.

For the Scallops and Caviar Sauce

• Preheat the oven to 160°C. In a small saucepan, combine Champagne, black peppercorns, thyme sprigs, bay leaf, sliced shallot, and lemon juice. Boil over high heat until the liquid reduces to about 15 ml, which will take around 15 minutes. Strain the reduction into another saucepan. Stir in the crème fraîche and simmer over medium heat. Remove from heat, and whisk in the diced butter one piece at a time.
• Stir in the caviar and lightly season with salt. Keep the sauce covered and warm.
• Clean the frying pan and add a new layer of vegetable oil, heating it until it shimmers. Season the sea scallops with salt and fry them in batches over high heat until well-browned, approximately 1.5 minutes on each side. Transfer to a plate and keep warm.

Final Assembly

• Reheat the potato cakes in the oven briefly. Place each cake on a serving platter and top with a scallop.
• Add the minced chives to the caviar-infused butter sauce, mix well, and spoon generously over the scallops.

Serve immediately and enjoy this luxurious culinary delight, perfect for special occasions.